Detox Monday: Superfood Slaw Bowl

It’s been over two years since I’ve posted a recipe for “Detox Monday”, and today I am bringing it back. I originally started Detox Monday when I began blogging because when I was younger, my weekends were much more indulgent and consisted of drinking and late-night eating, followed by junk food the next day to nurse my hangover. By the time Mondays rolled around, I felt like I needed to get back on track and cleanse my body. I would always think of Mondays as detox day.

Now that I’m bit older and have a child, my weekends involve far fewer drinks and late nights. I still enjoy indulging in delicious food and evenings out, but everything is more controlled and I feel much less sluggish on Mondays. In additional to having a tamer social life, my husband and I recently decided to increase our focus on living a healthier lifestyle. A few months ago, my husband set out on a mission to lose 40 pounds! While I was completely supportive of him, I secretly had my doubts because I had seen him make failed attempts at this in the past. To fully support his efforts, I realized I needed to get on board with this healthy lifestyle. I began cooking healthier meals packed with veggies, fish and lean meats, and I also started making lunch for him to bring to work each day. In addition, we have been making much more frequent trips to the gym. Although this has been a lot of work for both of us, with his persistence, motivation and willpower, in three short months, my husband has lost 32 pounds! It’s so incredible to see his hard work pay off, and I couldn’t be prouder of him!

Even though Detox Monday began during a more gultinous time in my life, the idea of starting the week off right still holds great importance to me. I started Detox Monday before Meatless Monday was widespread, but the notion of having more meatless meals aligns perfectly with our new mission and my longstanding idea to start the week on the right foot. As my husband and I continue to maintain our healthy lifestyle, Detox Monday serves as a great reminder for all of us to check in with ourselves once a week to reset and make sure we’re living how we want to live.

So, for my first Detox Monday in over two years, I’m sharing a Superfood Slaw Bowl with Carrot Miso Dressing. The inspiration for this recipe came from one of our favorite St. Louis restaurants, Winslow’s Home. I loved the way the crunchy veggies and nutty brown rice paired with the tangy dressing. It was love at first bite, and I knew I had to recreate this at home. After many attempts to find a dressing that was flavorful enough, I stumbled upon this Carrot Miso dressing in one of my cookbooks that I had browsed a bazillion times. Unlike the other dressings I tried, this one included miso; once I saw this recipe, I knew that miso was the missing ingredient. This salad is so great because it actually tastes best when its made ahead. When the kale, cabbage, carrots and brussels sprouts have time to absorb the wonderful flavors of the dressing, that’s when this Superfood Slaw Bowl really hits it’s peaks.

I hope you enjoy the resurrected Detox Monday series, and I look forward to sharing more healthy meals to start your week.

To see all Detox Monday posts, click here.

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Superfood Slaw Bowl

Yield: 2 large salads

Recipe for the Carrot Miso Dressing is from The Family Cooks by Laurie David (with a few small adjustments) Slaw recipe is my own, inspired by Winslow's Home

What You Need

  • 2 cups kale, tough stems removed and chopped, can use lacinato or curly kale
  • 1 cup shredded carrots
  • 1 cup shredded or chopped red cabbage
  • 1 cup shaved or chopped brussels sprouts
  • 2 cups cooked brown rice
  • For the Carrot Miso Dressing
  • 2 carrots, coarsely chopped
  • 1/4 red onion, coarsely chopped
  • 1/3 cup lime juice or rice vinegar (I used juice from 2 limes + rice vinegar to make up the difference)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon yellow or red miso paste
  • 1 tablespoon chopped fresh ginger (I used jarred ginger)
  • 3 tablespoons water
  • Salt and pepper to taste

What To Do

  1. In a medium sized bowl, combine kale, carrots, red cabbage, and shaved brussels sprouts.
  2. For the dressing, add all ingredients to a blender and blender until smooth. Add more water if you want it thinner. Taste and adjust the seasoning.
  3. Pour 1/2 of the dressing over the slaw mixture. Toss until all the veggies are evenly coated. Put in the refrigerator until ready to serve. Best if made the day before serving.
  4. Once you're ready to serve, place 1 cup of rice in the bottom of two large bowls. Divide the slaw mixture in a half and serve on top of the brown rice.


Salad dressing makes 1 1/2 cups, good for 4 salads. Will keep for a week in the fridge.


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