Broccoli Salad with Almond-Miso Dressing
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
Ingredients
- 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)
Dressing
- 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
Instructions
- 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.
- Mix the dressing ingredients together in a bowl with a small whisk, or in a blender.
- 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:
- 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.
