Broccoli Napa Slaw with a Miso Kalamata Dressing

Broccoli and cabbage, an unlikely duo that you may not have paired together when contemplating your last salad bowl. However, it’s become a recent favourite combination that you simply must try. Whether you’re making a simple salad or stir-fry, this base would suit a variety of dishes. The salad has a lovely crunch from the Napa cabbage, which has a more delicate flavour and texture than other cabbage varieties, making it the perfect addition to raw dishes.

Broccoli rice is a healthy fibre-rich element that is also grain and gluten-free. If you’ve ever had cauliflower rice, this is similar in concept. Rice alternatives have gained popularity because they are nutrient dense, easy to prepare and neutral in flavour. Broccoli rice, though may not be commonly found at the super market, it can be made easily made with just one ingredient, BROCCOLI! Simply chop your broccoli with a chef’s knife, food processor or blender. Once the broccoli achieves a consistency that comparable to grains of rice, it can be cooked in different ways and added to your favourite recipes to enhance their nutrient profile.

The dressing for this salad is for true olive lovers, you know who you are! The kalamata olives have offer a briny flavour, while the miso gives the dressing a salty umami flavour!

Recipe Notes

BASE ADDITIONS | cauliflower rice, quinoa, rice, amaranth, teff, couscous

VEGETABLE ADD INS | cucumber, tomato, spinach, lettuce, avocado, chickpeas

PROTEINS | salmon, prawns, halibut, plant-based ground, smoked tofu

NUT-FREE OPTIONS | sesame seeds, chia seeds, sprinkle of ground flax

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what you’ll need

for the salad

• 1 lb. napa cabbage, thinly shredded

• 2 cups broccoli, riced

• 1/4 cup red onion, thinly chopped

• 1/4 cup slivered almonds, toasted

• Parmesan cheese, shaved

• pea tendrils, garnish

• lemon, garnish

for the dressing

• 1/2 avocado

• 1/4 cup lemon juice

• 1/4 cup kalamata olives

• 1 tsp miso paste

• 1/4 cup olive oil

• 1/4 cup water*

the steps

1. Begin by toasting your almonds in either a cast iron skillet or in the oven. Over medium high heat, allow the almonds to become a light golden brown, watching closely to ensure they do not burn. Remove from heat and set aside.

2. Prepare your dressing. Add all ingredient to a high-speed blender or food processor. This will allow you to achieve a smooth creamy dressing consistency. Start with 1/4 cup of water and slowly add additional water if needed to thin the dressing out. You can omit the oil all together if you want an oil-free dressing and use entirely water.

3. Add the shredded Napa cabbage and riced broccoli to a large salad bowl. Toss the base ingredients to incorporate. Layer on red onion, slivered almonds, Parmesan and pea tendrils. You can really add as much or as little of each as you’d like. As well, now is the time to add in any additional vegetables, like cucumber and chickpeas … a couple of my favourites. Dress with dressing and serve as a side or with your choice of protein to make it a meal.