Broccoli Salad with Rice and Red Cabbage
April 8, 2025Looking for a fresh, vibrant salad that’s 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.
Equipment
- Blender or small food processor
- Large Bowl
Ingredients
Broccoli Salad
- 2 cups leftover rice OR ½ cup dry uncooked rice
- 2 cups small broccoli florets
- 2 cups thinly sliced red cabbage
- ½ cup dried cranberries
- ½ cup slivered almonds
Almond Butter Miso Dressing
- 1 shallot, roughly chopped
- ¼ cup apple cider vinegar
- 2 TBS light yellow miso paste
- 2 TBS almond butter
- ¼ cup water
Instructions
- If you don’t have leftover rice on hand, start by cooking your rice according to the package instructions. Once cooked, fluff with a fork, then spread it out on a baking sheet to cool quickly and completely.2 cups leftover rice
- In a small food processor or blender, blend up the shallot, miso paste, apple cider vinegar, almond butter, and water. Blend until smooth and creamy. Add more water a tablespoon at a time if needed. Set aside.1 shallot, roughly chopped, ¼ cup apple cider vinegar, 2 TBS light yellow miso paste, 2 TBS almond butter, ¼ cup water
- In a large mixing bowl, combine the small broccoli florets, cooled rice, sliced cabbage, slivered almonds, and dried cranberries. Mix well.2 cups small broccoli florets, 2 cups thinly sliced red cabbage, ½ cup dried cranberries, ½ cup slivered almonds
- 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.
- Cover and let the salad sit for at least an hour on the counter or in the fridge to allow the flavors to meld, then enjoy!