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.

• 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!