This crisp, refreshing broccoli salad is elevated by a savory miso dressing. White miso, toasted sesame oil, mayonnaise, rice vinegar, and a touch of ginger combine to create a balanced dressing that is salty, nutty, tangy, and creamy all at once.
This is a fast, no-cook side that complements grilled meats, rice bowls, and other Asian-inspired mains. It’s naturally low in carbohydrates, so it fits well into keto-style menus, and the real draw is how simple and flavorful it is to prepare.
What You’ll Like About This Dish
Quick prep. Ready in about 15 minutes from start to finish.
Bold flavor. White miso and toasted sesame oil bring deep umami and nuttiness to every bite.
Low-carb option. Naturally light on carbs without any special substitutions.
No cooking required. Toss the ingredients together and chill for best results.
Ingredient Notes
- White miso paste – Mild and slightly sweet, white miso blends smoothly into dressings and adds savory depth.
- Toasted sesame oil – Adds a warm, nutty aroma and flavor that defines the salad’s profile.
- Mayonnaise – Gives the dressing a rich, creamy mouthfeel and helps balance the miso’s saltiness.
- Rice vinegar – Brings bright acidity to cut through the richness of the dressing.
- Fresh broccoli florets – Choose small, bite-sized pieces for the best texture and dressing coverage.
- Red onion – Finely chopped for crisp, sharp contrast; adjust the quantity to suit your taste.
- Shredded carrot or sesame seeds – Optional additions that add color, texture, and a mild sweetness or crunch.
Steps to Make Broccoli Salad With Miso Dressing
- Whisk together the dressing ingredients—rice vinegar, toasted sesame oil, white miso, mayonnaise, grated ginger, and garlic powder—until smooth and fully combined.
- Place the broccoli florets and finely chopped red onion in a large serving bowl.
- Add shredded carrot if using, then pour the miso dressing over the vegetables.
- Toss everything gently until the broccoli is evenly coated with dressing.
- Cover and chill the salad for at least 30 minutes to let the flavors meld. Garnish with sesame seeds before serving, if desired.
Tips
- Trim the broccoli into small florets so the dressing clings to each piece, giving a more balanced bite.
- If you prefer tender broccoli, briefly blanch the florets in boiling water for 30–45 seconds, then plunge them into ice water to stop cooking before tossing with the dressing.
- Chilling the salad for an hour or more enhances the flavor and gives the dressing time to penetrate the broccoli.
Recipe Variations
- Make it spicy. Stir in a little sriracha or a pinch of red pepper flakes for heat.
- Add crunch. Toss in sliced almonds, cashews, or roasted sunflower seeds for extra texture.
- Make it heartier. Add shelled edamame, shredded rotisserie chicken, or firm tofu cubes to turn the salad into a main-dish salad.
- Citrus twist. A teaspoon of orange or lime zest in the dressing adds a bright, fragrant note.
Serving Suggestions
- Serve alongside grilled chicken, salmon, or pork for a refreshing contrast.
- Pair with rice bowls, noodle dishes, or stir-fries to add a crisp vegetable component.
- Add it to a picnic or potluck spread as a cool, flavorful side.
- Garnish with extra sesame seeds, sliced green onions, or a few toasted nuts for visual appeal and texture.
How to Store
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after resting.
Make ahead: Prepare the dressing and chop the broccoli ahead of time. Combine them shortly before serving to keep the broccoli crisp, or mix early and allow to chill if you prefer softer florets.
Broccoli Salad With Miso Dressing
4 servings
150
15 mins
1 hr
1 hr 15 mins
Ingredients
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp white miso paste
- 2 tbsp mayonnaise
- ½ tsp grated ginger
- ¼ tsp garlic powder
- 8 ounces fresh broccoli florets
- ¼ cup shredded carrot
- 2 to 4 tbsp finely chopped red onion
- 2 tsp sesame seeds (optional)
Instructions
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Combine rice vinegar, sesame oil, white miso paste, and mayonnaise in a small bowl. Whisk until smooth. Stir in grated ginger and garlic powder, then set the dressing aside.
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In a large serving bowl, toss the broccoli florets, shredded carrot, and chopped red onion together.
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Pour the dressing over the vegetables and toss gently until the broccoli is evenly coated.
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Cover and chill the salad thoroughly for at least 30 minutes to let the flavors meld. Before serving, sprinkle with sesame seeds if you like.
Nutrition
Disclaimer:
Nutrition information is an estimate based on ingredient analysis and may vary with brands, portions, and preparation methods. Use it as a guideline rather than an exact account.
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