With the three simple ingredients of miso, orange juice and a fat, this is a versatile base to build in other layers of flavors with spices and herbs as showcased in this dish. The combination of vegetables in this dish range from delicate to firm, so allowing this dish to marinate for a few hours will ensure best final results.
Chef's notes
Assorted vegetable examples from Step 2:
1/2 cup red bell pepper, julienne
1/2 cup red cabbage, shredded
1/2 cup carrots, julienne thin
1 cup broccoli, in small florets
1/2 cup mushrooms of choice, sliced
1 cup asian bean sprouts
To warm up this dish and still keep it raw, spread on dehydrator sheets and dehydrate for 1 hour on 115°F (45°C).
Steps
1
Preparing the Sauce
Ingredients
3/4 cup freshly squeezed orange or tangerine juice
1/4 cup olive or flax oil
3 1/2 tbsp sweet white miso
2 tbsp tamari
1 tsp toasted sesame oil
2 tbsp fresh ginger, minced
2 cloves garlic, minced
To prepare the sauce, in a high–speed blender, combine the citrus juice, olive oil, miso, tamari, sesame oil, ginger and garlic. Blend until smooth.
2
Combining the Vegetables
Ingredients
4 cups assorted vegetables, varying knife cuts of each
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, torn
In large bowl, toss all of the vegetables together with the chopped fresh herbs. After a quick toss, remove a small amount of the bean sprouts and herbs and set aside for garnish.
Toss the sauce and vegetable mixture for another minute then let sit for about an hour at room temperature so the vegetables can marinate and soften.
Serve with Raw Noodles or cooked grains.
