Broccoli Salad with Creamy Miso & Peanut Dressing

I love healthy, vibrant and full of flavour salads this delicious salad is packed with crunchy-creamy plant goodness!

Featuring purple cabbage, broccoli, raisins, almonds, green onions, and a creamy vegan almond-miso-orange dressing.

What is Miso?

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and a fungus called koji. It boasts a rich, savoury flavour profile known as umami, making it a versatile ingredient in both Japanese and international cuisine. The two main types of miso are white miso, which is sweeter and milder in flavour, and brown miso, which is darker, stronger, and more robust in taste. I use both in many of my recipes.

Shop Miso Paste (not the soup):

• Faithful to Nature (here)
• Wellness Warehouse (here)

Most health shops and good deli’s will stock one of these brands.

The Members of the Brassica Family – the HEALTHY BIG 5!

Broccoli: Rich in fiber, vitamin C, and various antioxidants like sulforaphane, broccoli supports digestion, boosts immunity, and may help reduce the risk of chronic diseases such as cancer and heart disease.
Cauliflower: High in fiber, vitamins C and K, and antioxidants, cauliflower supports bone health, aids in digestion, and may have anti-inflammatory and anti-cancer properties.
Cabbage: Packed with fiber, vitamin C, and vitamin K, cabbage promotes digestive health, supports immunity, and may help lower cholesterol levels and reduce the risk of certain cancers.
Kale: An excellent source of vitamins A, C, and K, as well as antioxidants and minerals, kale is beneficial for eye health, supports bone health, and may help lower blood pressure and reduce the risk of heart disease.
Brussels Sprouts: Loaded with fiber, vitamins C and K, and antioxidants, Brussels sprouts support digestive health, promote bone health, and may have anti-inflammatory and anti-cancer properties.

Why should we try to eat cruciferous everyday?

These vegetables are rich in glucosinolates, which are sulfur-containing compounds that give them their characteristic smell and taste. When we chop, chew, or digest these vegetables, glucosinolates are broken down into biologically active compounds such as SULFORAPHANE (aka the GOOD STUFF). Sulforaphane has been studied extensively for its potential health benefits, including its ability to support detoxification processes in the body, reduce inflammation, and even potentially reduce the risk of certain types of cancer.

So, by including cauliflower and broccoli in our diets, we can enjoy not only their delicious flavours but also their potential health-boosting properties, thanks to the magic of like sulforaphane.

• 200g purple sprouting broccoli florets, finely chopped
• 2 cups red cabbage, very finely sliced or chopped
• 1/2 cup raisons
• 1/4 cup flaked almonds, toasted
• small bunch (about 4) spring onions, finely chopped
• 1 lime, zest and juice (to taste)
• 1/4 cup (10g) dill, finely chopped
• salt & pepper to taste

Dressing

• juice of 2 small oranges
• 2 tablespoons white miso
• 3 tablespoons peanut or almond butter
• 2 tablespoons extra virgin olive oil

1. For the dressing whizz all the ingredients together until smooth and creamy, adjust the seasoning to your liking by adding more peanut butter to thicken (whizz again) and salt.
2. Add the salad ingredients together, keeping some almonds and dill aside to garnish, toss well. Drizzle the dressing over the salad, mix well, top with the almonds and dill and serve. Enjoy!