Broccoli Salad with Creamy Almond Dressing

Broccoli Salad with Creamy Almond Dressing

Make Broccoli Salad with Creamy Almond Dressing: a crunchy broccoli salad tossed in a bright miso-orange almond dressing.

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Yield6

Ingredients

Instructions

Step 1: Toss the Salad Ingredients

Place the small broccoli florets, chopped purple cabbage, golden raisins, slivered almonds and chopped green onions into a large mixing bowl and give everything a few gentle tosses so the textures marry. The broccoli should read bright and crisp with tight little crowns, the cabbage ribboned and glossy, almond slivers scattered like pale crescents and raisins peeking through — a crunchy, colorful dry assembly that’s ready for the dressing.

Step 2: Make and Emulsify the Miso-Orange Almond Dressing

Put the orange juice, miso, almond butter, the peeled shallot and the canola oil into a food processor and pulse until completely smooth and emulsified. You want a glossy, slightly viscous dressing that ribbons off the blade, peppered with tiny shallot flecks and a faint nuttiness. Taste and, if it feels too thick, add a splash more orange juice and pulse again until silky and pourable.


Step 3: Dress and Toss to Combine

Pour the creamy miso-orange almond dressing evenly over the tossed salad and fold gently with a spatula or tongs until every floret and cabbage ribbon is lightly coated. Focus on achieving an even, glossy sheen — dressing clinging to broccoli bumps, cabbage edges catching little ribbons of sauce, toasted almonds and raisins distributed for crunch and sweet pops.

Step 4: Serve Immediately

Transfer the dressed salad to the serving bowl (the same mixing bowl works perfectly), give a final gentle toss, and adjust moisture with an extra tablespoon or two of orange juice if desired. Serve immediately so the broccoli stays crisp and the dressing remains glossy and fresh.

Notes