Table of Contents
  1. What is broccoli salad?
  2. What is miso?
  3. Watch how to make this broccoli salad
  4. Ginger Miso Broccoli Salad Recipe

A lot of salads derive their origins from an era of masking vegetables with heavy dressings laden with sugar. In the end, you don’t even notice the vegetable. Sad, right? There is a nostalgic place for those salads, but I want to taste and feel the texture of the fresh, in-season ingredients.

I plant a lot of broccoli and it’s one of my favorite vegetables to grow. After harvesting the large head in late spring, the plant keeps producing smaller florets throughout the season. Depending on the year, I can end up with a lot of extra broccoli. If you’re in the same boat, why not make a fresh, crunchy salad? This ginger miso broccoli salad has the flavor turned way up for a great take on an old staple.

White bowl filled with broccoli florets topped with sauce and cashews and dried cranberries with hand holding wooden serving spoon

What is broccoli salad?

When thinking up new dishes, I go back to traditional recipes, many of which are found in a plethora of church cookbooks. And without fail, any good church cookbook will contain a broccoli salad recipe. The dressing, which is drizzled (sometimes smothered) over broccoli florets is usually a mixture of mayonnaise, sugar, and vinegar. The sugar counteracts the acidity and balances out the other flavors. While the reasoning for including the sugar makes sense, it also happens to overpower and remove the flavor of broccoli.

In contrast, my dressing enhances the broccoli through spiced ginger root, miso paste, and some honey. To make it creamy, I add yogurt which also provides a slight tang. This mixture, when poured over the top of broccoli, onion, and carrots, creates a well-balanced, surprisingly addicting salad.

Close up view of broccoli florets with dried cranberries and cashews all mixed with creamy taupe colored ressing

What is miso?

Miso is a paste made with soybeans, and at times, other grains. The mixture is fermented to create a rich, funky flavor. I know, the description doesn’t exactly make you want to run out and purchased tubes of it! But like most fermented foods, miso has healthy bacteria that can benefit your gut. The important takeaway is the great flavor it adds. It’s a sweet, salty, and intriguing flavor that’s balanced with equally strong dressing ingredients. I think you’ll find many uses for this dressing!

Top down view of small white bowl filled with taupe colored dressing with cashews and carrot sitting around all on white countertop

Watch how to make this broccoli salad

YouTube video
Top down view of white bowl filled with florets of broccoli tossed in dressing with dried cranberries and cashews on top with other ingredients sitting around on white countertop

Ginger Miso Broccoli Salad

4.88 from 8 votes
While a traditional broccoli salad can be overloaded with sweetness, this ginger miso version will allow you to enjoy the fresh flavors of the season. With broccoli florets, onion, and carrot, and topped with cashews and cranberries, this is a flavorful summer salad!
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 servings


For the dressing

  • 1-inch piece ginger skin removed and roughly chopped
  • 1 clove garlic
  • ¼ cup rice vinegar
  • 3 tbsp yellow miso
  • ¼ cup neutral oil (safflower, grapeseed)
  • cup Greek yogurt
  • 2 tbsp honey

For the salad

  • 6 cups broccoli florets
  • cup diced red onion
  • 1 carrot grated
  • ¾ cup roasted cashews
  • ¾ cup dried cranberries


For the dressing

  • In a medium bowl or measuring cup, combine the ginger, garlic, vinegar, miso, oil, Greek yogurt, and honey. Blend with an immersion or countertop blender until smooth. Set aside. This can be made up to 48 hours ahead and stored in the refrigerator.

For the salad

  • Add the broccoli florets to a large bowl along with the red onion and carrots. Add half of the prepared dressing and stir to combine. Taste and add more dressing as needed. This can be made 6-8 hours before serving when stored in the refrigerator. The broccoli will become slightly more tender if made ahead.
  • Before serving, add the dried cranberries and cashews.


Serving: 1servingCalories: 243kcalCarbohydrates: 28.5gProtein: 6.2gFat: 13.5gSaturated Fat: 1.8gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 8.4gTrans Fat: 0gCholesterol: 1.5mgSodium: 272.4mgPotassium: 371.8mgFiber: 3.7gSugar: 18.6gVitamin A: 85.6IUVitamin C: 62.1mgCalcium: 58.4mgIron: 1.6mg
Course Side Dish
Cuisine Asian
Difficulty Easy
Method Mixing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I love to watch your presentation and I love your salads all salads! I wish you never end your show!

  2. 5 stars
    I made this for my family and it was a huge hit! I made extra sauce and we used it on our poke bowls. Love love love this dish!

  3. 5 stars
    This salad was such a pleasant surprise… I didn’t really know what to expect from the mix of flavors and made it more out of curiosity than with an expectation. But it turned out to be a real WOW-salad for us. Many thanks!

  4. Kaleb
    I have been watching you receipts for nearly a year now. Really enjoy your programmes.
    I am looking to buy a utensil that you use but I can not find it on your receipts. It is flat looks like stainless steel and you can cut up veggies with it and transfer them to your pots etc. has no handle on it.
    Hope you can help me.
    Kindest Regards
    Merry Xmas

  5. 5 stars
    It is a very balanced recipe and the dressing adds interest. I had not used the miso in a salad dressing before this and it will be a staple in the future. We all loved the cashews and cranberries. Thank you Kaleb!