Want a fresh, vibrant salad packed with flavor and perfect for warm-weather gatherings? This broccoli salad with rice and red cabbage is just the thing!

It’s a delicious combination of crisp-tender broccoli, fluffy rice, thinly sliced red cabbage, and a medley of tasty mix-ins, all tossed in a homemade almond butter miso dressing.

Whether you’re making it for a picnic, potluck, or just a light and satisfying meal at home, this salad is a winner.

Plus, it’s super easy to make and can be made ahead of time—ideal for busy days! Let’s dive into how to make it.

Why you’ll love this broccoli and rice salad recipe

If you’re looking for a fresh and flavorful way to enjoy broccoli, this salad is a must-try! This salad packs in vibrant color, satisfying textures, and a deliciously creamy dressing that ties it all together.

Here’s why else you’ll love it:

Incredibly delicious dressing – The almond butter miso dressing adds a rich, savory-sweet flavor that makes every bite irresistible. It’s creamy, tangy, and packed with umami goodness.
Satisfying and nutritious – With fluffy rice, crunchy broccoli, and a sliced red cabbage, this salad is both filling and packed with nutrients.
Great for meal prep – This salad holds up well in the fridge, making it perfect for meal prepping lunches or easy dinners throughout the week.

Broccoli salad with rice and red cabbage and homemade almond butter miso dressing

Broccoli rice salad ingredients

This vibrant and wholesome salad is packed with color, texture, and flavor. Each ingredient plays a key role in making this dish both delicious and satisfying. Here’s what you’ll need:

Broccoli – The star of the salad! Broccoli adds a fresh crunch and a mild, slightly sweet flavor. It’s also packed with vitamins, fiber, and antioxidants.
Rice – A hearty base that helps make the salad filling. Brown rice works well for extra fiber and a slightly nutty taste, but white rice or even wild rice can be great options too.
Red cabbage – This adds a beautiful pop of color and a crisp texture. Red cabbage is also loaded with nutrients.
Dried cranberries – A little sweetness balances out the savory elements of the salad. Cranberries also add a chewy texture and a hint of tartness.
Almonds – For a bit of crunch and healthy fats. Sliced or slivered almonds add a satisfying contrast to the other textures in the salad.

These simple ingredients come together to create a salad that’s not only nutritious but also bursting with flavor!

How to make broccoli rice salad

This broccoli rice salad comes together easily with a mix of fresh, crunchy vegetables, chewy dried cranberries, and a creamy, tangy almond butter miso dressing.

Here’s how to make it:

Cook and cool the rice – If you don’t have leftover rice on hand, start by cooking your rice according to the package instructions. Once cooked, spread it out on a baking sheet to cool quickly and completely.
Make the dressing – In a food processor or blender, blend up the shallot, miso paste, apple cider vinegar, almond butter, and water. Blend until smooth and creamy.
Chop the vegetables – Cut the broccoli into small, bite-sized florets. Slice the cabbage into thin pieces for added crunch and texture.
Assemble the salad – In a large mixing bowl, combine the chopped broccoli, cooled rice, sliced cabbage, slivered almonds, and dried cranberries. Mix.
Dress the salad – Drizzle half of the dressing over the salad and toss to combine. Pour the remaining dressing over the top and toss again until everything is evenly coated.
Serve and enjoy – Let the salad sit covered for at least an hour to allow the flavors to meld, then enjoy!

This salad makes a fantastic side dish or light meal, perfect for meal prep or gatherings.

Prep tips

A little bit of prep goes a long way when making this broccoli cabbage rice salad! Follow these simple tips to ensure your salad turns out flavorful, satisfying, and perfectly textured.

1. Use leftover rice or cool freshly cooked rice completely. This recipe is a great way to use up leftover rice. If you don’t have any, you can cook the rice the day of making the salad. Once your rice is cooked, fluff it with a fork, spread it evenly on a large cookie sheet, and let cool completely.
2. Chop ingredients small. Chopping the broccoli into small, bite-sized pieces makes dressing the salad and eating the salad so much better.
3. Make the dressing in advance. Blending together the almond butter miso dressing ahead of time allows the flavors to meld, making it even more delicious.
4. Let the salad sit before serving. Let the dressed salad sit for about an hour. This gives the dressing time to soak into the rice and broccoli, wilting the broccoli and cabbage a tiny bit and making the salad taste even better.

Conclusion

This broccoli rice salad with almond butter miso dressing is a tasty dish that brings together fresh veggies, hearty grains, and a savory dressing you’ll want to drizzle on everything!

It’s perfect for meal prep, a light lunch, or a side dish to accompany dinner.

With its balance of flavors and textures, this salad is sure to become a staple in your healthy meal rotation. I hope you give it a try and enjoy it as much as I do!