Almond, Broccoli & Cabbage Salad
When fresh local broccoli and cabbage start showing up at the market, this is the perfect salad to make! Crunchy vegetables, sweet dried fruit, toasted almonds, and a creamy orange-miso dressing come together in a surprisingly delicious combination. It’s super tasty, comes together in no time, and is even better after the flavours have had a chance to mingle. Pack it for lunch, bring it along to a picnic, or make it ahead for an easy side dish throughout the week.
Servings 4
Ingredients
- 2 cups broccoli cut into florets
- 1 cup purple cabbage thinly sliced
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup shallot chopped, divided
- 1/3 cup orange juice
- 1 tbsp miso paste
- 1 tbsp almond butter
- 1 tbsp unsweetened applesauce
Instructions
- Add the broccoli, cabbage, raisins, almonds, and half of the shallot to a bowl and toss to combine.
- In a separate bowl or cup, use an immersion blender to blend the orange juice, miso paste, almond butter, remaining shallot, and applesauce until smooth. You can also use a mini food processor or small blender.
- Pour the dressing over the vegetables and toss well to combine. Divide evenly between bowls and enjoy!
Notes
Make it nut-free
Replace the almond butter with sunflower seed butter and the slivered almonds with sunflower seeds.
Raisin substitution
Raisins can be replaced with dried cranberries or other dried fruit, such as chopped apricots, dates, or cherries.
Make it ahead
This salad can be prepared in advance. As it sits, the flavours have a chance to mingle and the vegetables soften slightly, making it even more flavourful.
Boost the protein
Sprinkle hemp hearts over the salad for an extra boost of plant-based protein and healthy fats.
Optional toppings
Add a sprinkle of fresh herbs such as chives, parsley, or cilantro for extra flavour and freshness.
Leftovers
Refrigerate in an airtight container for up to three days.
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