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This crisp, refreshing broccoli salad gets a savory twist from a simple miso dressing. The combination of white miso, toasted sesame oil, mayonnaise, and rice vinegar gives it that perfect balance of salty, nutty, tangy, and creamy.
It’s a fast, no-cook side dish that pairs beautifully with grilled meats, rice bowls, or Asian-inspired mains. It’s also low-carb and keto-friendly, but the biggest appeal is just how delicious and easy it is to make.
What You’ll Like About This Dish
Quick prep. Only 15 minutes from start to finish.
Big flavor. Miso and sesame oil add deep umami richness.
Keto-friendly. Naturally low-carb without any adjustments.
No cooking required. Just mix, toss, and chill.
Ingredient Notes
- White miso paste – Mild, savory, and slightly sweet; blends easily into dressings.
- Sesame oil – Toasted sesame oil gives the salad its signature nutty flavor.
- Mayonnaise – Adds creaminess and helps mellow the salty miso.
- Rice vinegar – Provides tang and brightness.
- Broccoli florets – Use small bite-sized pieces for best texture.
- Red onion – Adds crunch and color; adjust to taste.
- Sesame seeds or carrot – Optional for texture and color.
Steps to Make Broccoli Salad With Miso Dressing
- Whisk or shake the dressing ingredients together until smooth.
- Combine the broccoli and red onion in a serving bowl.
- Add carrots if using.
- Pour the dressing over the salad and toss to coat.
- Chill before serving and garnish with sesame seeds.
Tips
- Use very small broccoli florets for better absorption of the dressing.
- For a softer texture, briefly blanch the broccoli and cool it before mixing.
- Let the salad chill at least 30 minutes for the flavors to develop.
Recipe Variations
- Make it spicy. Add a squeeze of sriracha or a pinch of red pepper flakes.
- Add crunch. Toss in sliced almonds, cashews, or roasted sunflower seeds.
- Make it heartier. Add edamame, shredded rotisserie chicken, or tofu cubes.
- Citrus twist. Stir a teaspoon of orange or lime zest into the dressing.
Serving Suggestions
- Serve with grilled chicken or salmon.
- Pair with rice bowls or stir-fries.
- Add it to an Asian-inspired picnic spread.
- Garnish with extra sesame seeds or sliced green onions.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors improve as it chills.
Make ahead: Mix the dressing and prep the broccoli separately, then combine just before serving.
Broccoli Salad With Miso Dressing
Ingredients
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp white miso paste
- 2 tbsp mayonnaise
- ½ tsp grated ginger
- ¼ tsp garlic powder
- 8 ounces fresh broccoli florets
- ¼ cup shredded carrot
- 2 to 4 tbsp finely chopped red onion
- 2 tsp sesame seeds (optional)
Instructions
- Combine the rice vinegar, sesame oil, miso paste, and mayonnaise in a small bowl and whisk until smooth and well blended. Add the ginger and garlic powder; stir and set aside.2 tbsp rice vinegar | 2 tbsp toasted sesame oil | 2 tbsp white miso paste | 2 tbsp mayonnaise | 1/2 tsp grated ginger | 1/4 tsp garlic powder
- In a serving bowl, toss the fresh broccoli florets and shredded carrot with the finely chopped red onion.8 ounces fresh broccoli florets | 1/4 cup shredded carrot | 2 to 4 tbsp finely chopped red onion
- Pour the dressing over the broccoli and toss to combine.
- Cover the bowl and chill thoroughly before serving.
- If desired, sprinkle sesame seeds over the salad.2 tsp sesame seeds (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
