A simple asian-style broccoli salad tossed in a miso-infused dressing with crunchy toasted almonds. Simple Japanese ingredients like soy sauce, rice vinegar and shiro miso paste add depth of flavor to an otherwise simple side dish. One that is pleasantly nutty, savory and lightly sweet in flavor.
Asian-Style Broccoli Salad with Miso Dressing
Miso is one of those things I am trying to re-introduce into my cooking routine and in more creative ways than just miso soup. So my thinking here was, how do I add a little more spark to a vegetable that is more often then not served as a simple steamed side dish. The answer: by introducing some Japanese inspired flavours.
Miso paste add umami
Coming from Vancouver, a cultural melting pot, I am quite require familiar with many types of Asian cuisine and in particular Japanese food. So miso paste has been something I have cooked with a lot over the years, but mostly using red miso, which gives a deep umami flavor to miso soup.
Miso paste – from mild to strong
If you’re new to miso, this fermented soybean paste comes in different types, ranging from light and mild to dark and strong. This recipe uses the mildest and sweetest variety, called shiro miso, which is white to pale yellow in color and made from rice and soybeans. It’s the perfect choice for dressing, as it adds some sweet, savory depth and invigorates the palette.
For this dressing, shiro miso together with Japanese rice vinegar, soy sauce, roasted sesame oil, natural unrefined sugar, together with a couple other basic pantry ingredients enhance the essence of Asian flavor.
Looking for other recipe inspiration for miso paste?
Then try one of these recipes:
- Miso Kohlrabi Apple Salad
- Miso Soup with Shiitake Mushrooms and Baby Bok Choy
- Glass Noodle Salad with Strawberries & Cucumber
Asian-Style Broccoli Salad
Ingredients
- 2 medium head of broccoli, cut into florets, large ones halved or quartered (475 -500 g florets)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 1 teaspoon white “shiro” miso paste
- 2 teaspoons mascabado sugar or coconut cane sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce (or tamari)
- 1 garlic clove, minced
- 1 small shallot minced
- 1 1/2 tablespoons roasted sesame oil
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper
- 15 g slivered almonds, lightly toasted (alternatively sesame seeds, to garnish)
Method
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Arrange broccoli florets in a steamer basket over a small amount of water. Steam florets until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
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In a serving bowl, whisk together the rice vinegar with the miso paste, sugar, lemon juice, soy sauce, garlic and shallot until well combined. Then whisk in both oils and season with salt and pepper. Add the broccoli, toss to coat. Let stand for 5-10 minutes so the broccoli can absorb the flavours. Toss a couple times while standing. Then sprinkle with the toasted almonds and serve. Enjoy!
Notes
- I find that this recipe tastes best when the broccoli has a chance to soak up some of the flavours and aroma from the dressing.
- The sugar can be reduced to 1 teaspoon. This is my preference. But most prefer this Asian-Style Broccoli Salad a bit sweeter, as subtle as the sweetness may be.
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