About the Recipe
Fresh, crunchy, and layered with umami. Tender broccoli meets a sharp, vibrant slaw, all brought together with a creamy miso mayonnaise.
Ingredients
4 large wraps (flour tortillas)
1 broccoli, cut into small florets
2 cups (200 g) red cabbage, finely shredded
1 cup (100 g) carrots, grated
olive oil
salt
black pepper
miso mayonnaise
1 egg yolk
1 tsp Dijon mustard
1 tsp lime juice
1 tbsp white miso
3/4 cup (180 ml) neutral oil
salt
Preparation
cook the broccoli
Bring a pot of salted water to a boil. Add the broccoli and cook for 3–4 minutes until just tender but still bright. Drain and let it cool slightly
prepare the slaw
In a bowl, combine the red cabbage and carrots. Add a drizzle of olive oil, salt, and black pepper and toss
make the mayonnaise
In a bowl, whisk together the egg yolk, Dijon mustard, lime juice, and white miso. Slowly add the oil in a thin stream, whisking constantly, until the mixture thickens into a smooth mayonnaise. Season with salt
assemble
Lay out the wraps. Spread a generous layer of the miso mayonnaise, then add the broccoli and the cabbage–carrot salad
serve
Roll up tightly and serve immediately, or slice in half for easier eating