i know we already have one broccoli salad buuut, it turns out i really like them and we’re doing another! this time it’s spicy miso tahini broccoli salad. we throw a bunch of yummy things (ginger! garlic! jalapeños! cilantro! lime juice! tahini! miso!) in the blender and then in practically no time, we’re crunching on a bowl of savory, sweet, creamy, and crunchy spicy miso tahini broccoli salad. all summer long.
no, seriously: this makes a “bring to a summer picnic with friends” quantity of broccoli salad and i ate the entire batch myself. good thing it keeps really well in the fridge! (if you’re going to go the batch cooking/meal prep route, i’d leave the avocado out of the salad and add it to individual portions as you consume them. the pictures don’t show the avocado, but it’s definitely a yummy and highly recommended addition, whenever you choose to add it.)
year round, i love having hearty vegetable sides/snacks prepped and ready in the fridge so that i can just grab a bowl and fork when i’m feeling hungry. in the summer, i love for those at-the-ready veggies to be something that is enjoyed cold. and to be filling (sorry watermelon!). the creamy dressing, seeds, and avocado in this spicy miso tahini broccoli salad ensure that i’m not still hungry when i put my fork down.
if you’re not looking to eat this broccoli salad every day for a week, then may i suggest bringing it to a barbeque or beach picnic? since it’s vegan/dairy free, the ingredients aren’t going to get scary quite as quickly if the salad is sitting out in the heat a little longer than food safety experts might recommend.
and since it’s gluten free and vegetarian, everybody can enjoy it. if you’re serving a spice-averse crowd, you could leave out the jalapeño, but even with it in, the dressing and salad are not very spicy, in a heat sense. it’s more like the ginger and the jalapeño combine to form a bold flavor that gets offset by the creamy tahini and savory miso. it’s good stuff. and good thing, because i still have one more serving left in my fridge…
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
spicy miso tahini broccoli salad is easy, flavorful, and vegan/gluten free, so it’s perfect for your next bbq or summer picnic! it keeps well for meal prep too!
- 1” (2.5 cm) piece of fresh ginger (about 10 g.), diced
- 1 small jalapeño, seeded and chopped, see notes
- 1 small clove of garlic, diced
- 50 g. (1 packed cup / 1 ¾ oz.) fresh cilantro leaves and tender stems
- 1/3 cup (2 2/3 fl. oz. / 79 ml) fresh lime juice, from about 3 limes
- 85 g. (1/3 cup / 3 oz.) tahini
- 3 tablespoons water
- 1 ½ tablespoons miso paste (i used white, check labels if you need gluten free)
- 2 large heads broccoli, chopped into bite sized pieces
- 80 g. (1/2 cup / 2 7/8 oz.) dried cranberries
- 66 g. (1/2 cup / 2 3/8 oz.) sunflower seeds
- 80 g. (1/2 cup / 2 7/8 oz.) pepitas
- 1 avocado, diced, see notes
- combine all of the dressing ingredients in the blender and blend until smooth. makes a bit less than 1 ½ cups and i used about two thirds of it in the salad.
- in a large bowl, combine the broccoli, cranberries, sunflower seeds, and pepitas. pour half to two thirds of the dressing over the salad and stir well to mix everything together. add more dressing, if desired, and avocado, if you’re planning to use all/most of the salad immediately. stir gently to mix in the avocado without totally mashing it up. serve room temperature or cold. avocado-less leftovers keep well in an airtight container in the refrigerator for a week, which makes this salad a great candidate for weekend batch cooking, if you’re into that.
using 1 seeded jalapeño yields a mildly spicy sauce. keep a few of the seeds and ribs or use a bit more jalapeño if you’d like more heat.
if you anticipate using most of this salad at once, add the avocado directly to the broccoli salad. if you're making a big batch of this to last the week, i’d leave the avocado out of the salad and add it to individual portions as you consume them.
dressing adapted from bon appétit’s corn & chickpea bowl with miso-jalapeño tahini.