broccoli salad with sweet miso dressing
For our last salad of #SaladMonth I wanted to push the envelope a tiny bit with this unexpected vegan broccoli salad I made. I love broccoli salad and eat my grandmother’s broccoli salad with cheddar and bacon many times throughout the summer, but I wanted to make this broccoli salad without any cheese or bacon in it. Not because I don’t love those ingredients, but more as a little self-imposed recipe challenge. Plus I have already posted four salads with either cheese or bacon this month. Or both!
But since we’re talking raw broccoli here, I knew I had to add more delicious flavor somehow. So I added two very special ingredients, one of which is miso. I have miso in my fridge always, and it keeps forever. I rarely make soup with it, but I add it to tofu and dressings all the time. It makes meatless food taste so complex and umami. And cooking salmon with it is also great. There are all different kinds of miso. Right now I have been using red. Though they are all interesting and unique.
The other flavor-explosion-of-an-ingredient is roasted shiitake mushrooms. These little babies are so delicious, I can’t believe I haven’t told you about them sooner. I learned how to make them from a chef I had in culinary school who was vegan. Since I learned about them I have started adding a little smoked paprika to them. They are sort of like vegan bacon. They are crispy and chewy at the same time and very meaty tasting.
I hope you all have enjoyed this years salad month as much as I have. I will be sharing more salads next month as well, but you’ll see some other recipes added into the mix too.
What do you like to use miso for?
Have you ever roasted shiitake mushrooms?Print
Broccoli Salad with Sweet Miso Dressing. It is a delicious sweet and savory variation of broccoli salad and is vegan and gluten-free with roasted shiitake mushrooms, sunflower seeds and dried cranberries.
- 4 cups thinly sliced shiitake mushroom caps
- ¼ cup avocado oil or organic canola oil, divided
- ¾ teaspoon smoked paprika
- ½ teaspoon coarse kosher salt
- 2 tablespoons red miso
- 2 tablespoons cider vinegar
- 1 tablespoons pure maple syrup, dark or amber, agave or honey
- 6 cups chopped raw broccoli
- ½ cup dried sweetened cranberries
- ¼ cup minced red onion
- ¼ cup toasted unsalted sunflower seeds
- Preheat oven to 350 degrees F.
- Toss shiitake mushrooms, 1 tablespoon oil, smoked paprika and salt in a medium bowl. Spread out on a large rimmed baking sheet and transfer to the oven. Bake, stirring and turning occasionally until the mushrooms are dried out and browned, 22 to 28 minutes. Cool on the baking sheet.
- Whisk the remaining 3 tablespoons oil, miso, vinegar and agave in a large bowl. Add broccoli, cranberries, onion, sunflower seeds and the shiitake mushrooms. Toss to coat.
- Serving Size: 1 cup
- Calories: 193
- Sugar: 9 g
- Sodium: 366 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
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