Tricolored salad with Shiro miso



Ingredientsfor 6 servings


  1. Cut thick root (1 to 2cm) off broccoli. Divide broccoli floret into small amounts. Cut stem into bite-size cubes (about 1cm).
  2. Cut carrots and white radish into bite-size cubes (about 1cm). Boil carrots, white radish and broccoli in a salted water until they become soft.
  3. Peel apple, salt lightly and grate. Add lemon juice immediately, chili paste and Shiro miso.
  4. Add brown rice vinegar and sesame oil. Sprinkle minced parsley.
  5. Place 4 in a serving dish and add 3.

    Recipe by Seishoku Macrobiotic Association.


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