Fall Slaw with Miso-Ginger Dressing + Tamari Pumpkin Seeds

This is such a beautiful, vibrant salad that reminds me of the colours we see in nature in the Fall. Purple cabbage, orange sweet potatoes, yellow beets, red apples and green parsley are all tossed together here with a miso ginger vinaigrette, recreating in a bowl the spectacle that the trees are offering at this time of year.

The tangy miso and ginger dressing offers a nice punch that the sweet apples complement well. Don’t skip the tamari maple roasted pumpkin seeds, they are really lovely. Sweet, salty and crunchy, like a good topping should be.

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Notes: Feel free to swap any of the vegetables here by the ones you have on hand or prefer. The salad will soak up the dressing quite fast so it is best eaten right away. You can shred the vegetables using a mandoline, the shred blade on your food processor, or a sharp knife. If you prefer a crunchier texture or need to hold the salad a little longer, I'd recommend shredding or slicing your vegetables on the thicker side.

Fall Slaw with Miso-Ginger Dressing + Tamari Pumpkin Seeds

Serves 7-8

For the salad:

• 1/2 head red cabbage, cored and shredded

• 1 small sweet potato, shredded

• 1 small beet, peeled and shredded (I used yellow)

• 1 green onion, thinly chopped

• 2-3 apples, sliced (I'd recommend a sweeter variety to balance the tanginess of the dressing)

• 1/2 cup fresh flat-leaf parsley, chopped

For the tamari roasted pumpkin seeds:

• 1/3 cup pumpkin seeds (pepitas)

• 1 tsp olive oil

• 1 tsp tamari

• 1 tsp maple syrup

For the dressing:

• 3 tbsp extra-virgin olive oil

• Juice of 1 lemon

• 1 tbsp light miso

• 1 tbsp grated ginger

• 1 garlic clove, pressed

• 1 1/2 tsp honey (or maple syrup)

• Sea salt + black pepper, to taste

• Optional: dried cranberries, cherries or raisins, roughly chopped

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For the dressing:

1. Place olive oil, miso, ginger, garlic, lemon juice, honey, salt and pepper in a small jar. Close the lid and shake vigorously. Taste and adjust seasoning. Set aside.

For the roasted pumpkin seeds:

1. Preheat the oven at 350F.

2. Spread out the pumpkin seeds evenly on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, tamari and maple syrup. Pour over the pumpkin seeds and mix well to coat.

3. Roast in the oven for 5-7 minutes, stirring once half way through to ensure even roasting.

Assemble:

1. In a large bowl, toss together the red cabbage, sweet potato, beet and green onion.

2. Pour the miso-ginger dressing over and mix to combine.

3. Right before serving, add the apples, parsley and dried fruit (optional). Then top with the roasted pumpkin seeds. Serve immediately.