This crunchy broccoli edamame salad is finished with a delicious creamy miso dressing. Dairy free, gluten free and vegan friendly, and packed with filling plant protein! Via nourisheveryday.com
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Broccoli Edamame Salad with Miso Dressing

This crunchy broccoli edamame salad is finished with a delicious creamy miso dressing. Dairy free, gluten free and vegan friendly, and packed with filling plant protein!
Course Salads and Sides
Cuisine dairy free, egg free, gluten free, grain free, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

Broccoli Edamame Salad

  • 60 grams rocket leaves - about 4 generous handful's worth
  • 1 capsicum - I love red in this salad, but any colour will do
  • 1 head broccoli approximately 400 grams - or the equivalent weight in broccolini
  • 1 cup edamame beans, podded (I usually use frozen)
  • 1/2 cup almonds (raw, unsalted)
  • 1 red chilli - I typically use a long, large chilli which is milder than the really small ones!

Miso Dressing

  • 4 tbsp tahini - I prefer hulled in this recipe
  • 1 tbsp miso paste - I typically use brown rice miso paste
  • 1 tbsp apple cider vinegar *
  • 1 tbsp maple syrup *

Instructions

  • Start this recipe by toasting the almonds. Preheat your oven to 180 C. Spread the almonds out over an oven tray and toast for about 8-10 minutes, or until they're starting to darken and smell fragrant. Set aside to cool.
  • If you're using frozen edamame, defrost the beans. Place them in a bowl and cover with boiling water. Allow to sit for about 5 minutes, then drain.
  • Prepare the remaining salad ingredients. Place the rocket leaves into the serving bowl. Slice the capsicum and add that to the bowl too. De-seed and finely chop the chilli, and sprinkle in as much as you like (just use a teaspoon or two if you don't like too much spice).
  • Prepare the remaining salad ingredients. Place the rocket leaves into the serving bowl. Slice the capsicum and add that to the bowl too. De-seed and finely chop the chilli, and sprinkle in as much as you like (just use a teaspoon or two if you don't like too much spice).
  • Make the dressing. Place the miso, tahini, maple syrup and apple cider vinegar into a small bowl or a mug. Whisk together to form a smooth dressing, adding a little water if necessary to reach a nice pourable consistency. Set the dressing aside.
  • Add the edamame and the cooled broccoli florets to the salad bowl. Roughly chop the cooled almonds and add them in too.
  • Pour the dressing over the salad, toss to combine everything, and serve.

Notes

*You could swap the apple cider vinegar for the equivalent amount of lime juice or lemon juice, if you prefer / if that’s what you have on hand.
*You can use honey or brown rice syrup (or another liquid sweetener you prefer) instead of maple syrup. Use maple syrup, brown rice syrup or coconut syrup to keep this recipe vegan.