It’s the simple things that become staples, and this raw broccoli salad is one of mine. This easy, 10-minute recipe features crisp broccoli and cabbage tossed with scallions, toasted almonds and dried cherries, then finished with a creamy miso dressing. It’s a bright, crunchy side that improves as it rests, making leftovers even better the next day.
At gatherings I avoid the heavy mayo-based broccoli salads of past generations, and I prefer my vegetables fresh, crisp and dressed with something less inflammatory. This version is perfect for potlucks and summer gatherings: vibrant, crunchy, sweet, tangy and creamy without being heavy.
Ingredients and Tips
- Broccoli: Use fresh crowns and trim into small, bite-sized florets. If short on time, many grocery salad bars sell pre-cut broccoli. Avoid frozen broccoli here—this salad is meant to be crisp and vibrant.
- Dried fruit: Choose unsweetened, unsulfured dried cherries if possible. If unavailable, use another unsweetened dried fruit such as cranberries or raisins—but avoid added sugars or oils.
- Nuts/seeds: Toasted sliced almonds are recommended for crunch, but toasted sunflower seeds or other nuts work well too.
Make the Miso Dressing
An immersion blender makes a silky, uniform dressing quickly, but you can also whisk vigorously or use a small blender or food processor. Combine white miso, Dijon mustard, apple cider vinegar, maple syrup and olive oil, then blend until smooth. Add water a tablespoon at a time until you reach a creamy, pourable consistency. A slightly thicker dressing clings nicely to the broccoli, while thinner works well as a general salad dressing.
Gather miso, mustard, apple cider vinegar, maple syrup and olive oil in a tall jar or blender cup.
Blend until smooth, then add about 2 tablespoons water and blend again until the dressing reaches a creamy, pourable texture.
Make the Salad
Trim broccoli crowns and slice the stems into thin discs. The stems are nutritious—just remove any woody parts and slice the remainder.
Cut the crowns into bite-sized florets using a sharp knife so each piece is easy to eat.
Thinly slice or shred cabbage. About 1/4 head yields roughly 1 to 1.5 cups shredded, depending on size and compactness.
Thinly slice the white and green parts of the scallions.
In a large bowl, combine the broccoli florets and stem discs, shredded cabbage, scallions, toasted sliced almonds and dried cherries. Pour about half the dressing over the salad and toss thoroughly so everything gets coated. Add the remaining dressing and mix again, ensuring an even distribution.
Toss until the salad is evenly dressed and the almonds and cherries are distributed throughout.
Let the salad sit for a few hours in the fridge if possible; the flavors meld and the texture softens slightly, creating a more cohesive dish.
Debra’s Pro Tips
- Don’t overthink the cutting—bite-sized pieces are ideal. Buy pre-cut at the salad bar if that’s easier.
- Save time: buy pre-toasted sliced almonds or sunflower seeds (dry toasted, no oil).
- Save money: toast raw nuts in a dry skillet for about 3 minutes, shaking so they don’t burn.
- Prep ahead and let the salad sit in the dressing for a few hours to allow flavors to meld.
- Store in an airtight container in the fridge for up to a week—great for quick lunches or leftovers.
If you make this recipe, please consider leaving a rating and comment. If you share photos, tag @dkhealthcoach on Instagram and use #debraklein so others can find the recipe and see your creations.
📖 Recipe
Raw Broccoli Salad with Miso Dressing
Equipment
- Immersion blender or small blender/whisk
Ingredients
Salad
- 1 lb. broccoli (about 5 cups florets)
- 1 cup chopped cabbage
- 3 scallions, thinly sliced
- 1/2 cup sliced almonds, toasted
- 1/4 cup unsweetened dried cherries
Dressing
- 1/4 cup white miso
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon ground white pepper (or black pepper)
- 2 tablespoons water (add more if needed)
Instructions
- Make dressing: Combine miso, mustard, apple cider vinegar, maple syrup and olive oil in a tall jar or blender. Blend with an immersion blender or whisk until smooth. Gradually add water, 1 tablespoon at a time, to reach the desired consistency. Thicker is better for coating the broccoli; thin if you want an everyday dressing.
- Prepare the veggies: Trim broccoli and cut into bite-sized florets. Slice stems into thin discs after removing any woody ends. Thinly slice the cabbage and scallions.
- Assemble: Place broccoli, cabbage, scallions, toasted almonds and dried cherries in a large bowl. Pour half the dressing over and toss to coat. Add the remaining dressing and mix until evenly distributed.
- Store: Keep in an airtight container in the fridge for up to a week. The salad tastes great after a few hours and often improves the next day.