Ginger Miso Broccoli Salad

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

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!

Course Side Dish

Cuisine Asian

Difficulty Easy

Method Mixing

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 243kcal

Author Kaleb

Ingredients

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)
⅓ cup Greek yogurt
2 tbsp honey

For the salad

6 cups broccoli florets
⅓ cup diced red onion
1 carrot grated
¾ cup roasted cashews
¾ cup dried cranberries

Instructions

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.

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