Broccoli and Carrot Slaw with Miso Dressing - alive magazine

Ingredients

• 3 Tbsp (45 mL) corn, sunflower, or canola oil
• 1 Tbsp (15 mL) sesame oil
• 2 Tbsp (30 mL) seasoned rice vinegar
• 1 Tbsp (15 mL) white miso
• 1 Tbsp (15 mL) grated gingerroot
• 1 clove garlic, peeled and crushed
• 1 tsp (5 mL) low-sodium soy sauce
• 1/2 tsp (2 mL) maple syrup
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1 lb (454 g) broccoli, including stems
• 2 cups (500 mL) grated carrot
• 1 cup (250 mL) shelled frozen edamame
• 1/2 cup (125 mL) sliced green onions, green and white parts
• 1/2 cup (125 mL) diced red bell pepper
• 1/2 cup (125 mL) cashew pieces