Raw Broccoli Salad with Miso Dressing
A tasty way to enjoy broccoli. Miso dressing is both nutritious and delicious. This easy recipe is vegan, gluten-free and paleo compliant.
Servings: 6
Calories: 180kcal
Equipment
Ingredients
Salad
- 1 lb. broccoli about 5 cups florets
- 1 cup chopped cabbage
- 3 scallions thinly sliced
- ½ cup sliced almonds toasted
- ¼ cup unsweetened dried cherries
Dressing:
- ¼ cup white Miso
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
- 2 Tablespoons Maple Syrup
- ½ teaspoon ground white pepper
- 2 Tablespoons water
Instructions
- Make Dressing: Combine all ingredients, except water with immersion blender, or vigorous whisking, until well mixed. Gradually add water, 1 Tablespoon at a time, until desired consistency. Thicker is better for the broccoli salad, but thinner is better if you have extra and want to use as an everyday salad dressing.
- Prepare the veggies: Trim broccoli and cut into bite sized florets, chopping stems into discs. (There is a lot of nutrition in the stems, so don’t just toss them. Trim off the woody part and what remains can be sliced into thin discs). Thinly slice the cabbage and scallions.
- Place veggies in a large bowl, and add the sliced almonds and dried cherries. Pour half the dressing over and toss well. Then add remaining dressing and mix again. Keep mixing until everything is coated and dressing is evenly dispersed.
- Store in airtight container in the fridge for up to a week.
Notes
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 515mg | Potassium: 400mg | Fiber: 5g | Sugar: 10g | Vitamin A: 889IU | Vitamin C: 77mg | Calcium: 90mg | Iron: 2mg