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Broccoli Salad with Orange Almond-Miso Dressing (no-mayo)

In the realm of vibrant and nutritious salads, the broccoli salad stands out as a powerhouse of flavors and textures. But what if we take it up a notch with a mayo-free, whole food plant-based twist? Enter the Broccoli Salad with Orange-Almond Miso Dressing—a dish that not only tantalizes the taste buds but also nourishes the body with wholesome ingredients. It’s the perfect potluck contribution or delicious side dish for any meal. It’s surprisingly good!

At its core, this salad celebrates whole foods—fresh vegetables, nuts, and a delightful dressing that’s as nutritious as it is flavorful. It’s a perfect embodiment of the whole food plant-based philosophy, focusing on unprocessed ingredients that support both health and sustainability.

The Star Ingredients

1. Broccoli: Known for its dense nutrient profile (calcium! iron! magnesium! vitamin c! folate!), broccoli brings a satisfying crunch and a wealth of vitamins and minerals to the salad.

2. Orange juice concentrate: Orange juice not only adds a tangy sweetness but also provides a boost of vitamin C and antioxidants. It sweetens the salad without any refined sugar.

3. Almonds: Adding a satisfying crunch and healthy fats, almonds contribute to the salad’s texture while offering essential nutrients like vitamin E and magnesium.

4. Miso: A fermented paste with a rich umami flavor, miso not only enhances the dressing’s taste but also provides gut-friendly probiotics. You can find it near the tofu in most grocery stores. If you can’t find it, you can sub soy sauce, but miso has a deeper flavor than just saltiness.

Bringing It All Together

To assemble the salad:

1. Prepare the Broccoli: Cut broccoli into bite-sized florets and steam them briefly until just tender. Immediately pour into a colandar and rinse with cold water to stop cooking. I prefer this over raw broccoli like most broccoli salads.

2. Combine: In a large bowl, toss together the steamed broccoli with almonds, raisins, and green onions. Add some purple cabbage for color if you have some, but I know how buying a whole head of cabbage can be pain to use only a little bit of it. You could also add a grated carrot for more color.

3. Dress: Drizzle the Orange-Almond Miso Dressing over the salad and gently toss to coat evenly.

4. Coconut Bacon: This optional step adds a delicious touch. Coconut gets crispy and adds that traditional broccoli-salad bacon flavor.

So, next time you’re craving a salad that’s as nourishing as it is delightful, give this recipe a try. Your body will thank you for the burst of nutrients, and your taste buds will revel in the explosion of flavors. Here’s to enjoying food that not only tastes good but also makes you feel good from the inside out!


Broccoli Salad with Almond-Miso Dressing
Prep Time
30 mins

No mayo, no problem. This yummy salad is a great side dish or potluck contribution, and a delicious way to eat broccoli!

Servings: 6 servings
Author: Faithful Plateful
  • 4-5 cups broccoli florets (from about 2 medium heads)
  • 1/2 cup raisins or craisins
  • 1/2 cup slivered almonds
  • 1/2 cup chopped green onion
  • 1 cup chopped purple cabbage and/or grated carrot (optional, for color)
  • 1/3 cup orange juice concentrate, from frozen
  • 2 TBSP miso paste (or soy sauce)
  • 2 TBSP almond butter
  • 1 tsp sesame oil (optional)
Coconut Bacon (optional)
  • 2 cups large-flake coconut
  • 2 TBSP soy sauce
  • 1 TBSP maple syrup
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  1. Cut the broccoli into small florets. Place in a steaming basket or in a pot with about an inch of water. Steam for about 3 minutes, until it's bright green but not very soft. Remove from heat and rinse with cold water.

  2. Mix the dressing ingredients together in a bowl with a small whisk, or in a blender.

  3. Toss the broccoli together with the raisins, almonds, green onions, cabbage, and the dressing. If you choose to add the coconut bacon, sprinkle on immediately before serving so it doesn't get soft.

To make coconut bacon:
  1. Preheat oven to 325.

    Stir soy sauce, liquid smoke, maple syrup, and paprika together in a large mixing bowl. Stir in the coconut and toss gently until well-coated.

    Spread onto a baking sheet lined with parchment paper or a silcone baking mat.

    Put the pan in the oven and set timer for 5 minutes, then stir, set for 5 more minutes, and then stir again, for a total of 15 minutes. Move the flakes in the middle of the pan to the outer edges each time. It should look darker and be crispy. Let cool completely. Stores well for several weeks in an airtight container.

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