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!
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.