Ginger Miso Broccoli Salad
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!
Servings: 8 servings
Ingredients
For the dressing
- 1-inch piece ginger skin removed and roughly chopped
- 1 clove garlic
- ¼ cup rice vinegar
- 3 tablespoons yellow miso
- ¼ cup neutral oil (safflower, grapeseed)
- ⅓ cup plain Greek yogurt
- 2 tablespoons honey
For the salad
- 6 cups broccoli florets
- ⅓ cup diced red onion
- 1 carrot grated
- ¾ cup dried cranberries
- ¾ cup roasted cashews
Instructions
- Make 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.1-inch piece ginger, 1 clove garlic, ¼ cup rice vinegar, 3 tablespoons yellow miso, ¼ cup neutral oil (safflower, grapeseed), ⅓ cup plain Greek yogurt, 2 tablespoons honey
- Assemble 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.6 cups broccoli florets, ⅓ cup diced red onion, 1 carrot, ¾ cup roasted cashews, ¾ cup dried cranberries
Video
Nutrition
Serving: 1serving | Calories: 243kcal