AuthoradminCategory4th of July, Appetizers, Broccoli, Carrots, Courses, Diets, Gluten Free, Grain Free, Main Ingredients, Occasions, Paleo, Picnic, Pomegranate, Potluck, Salad, Vegan, Vegetable, VegetarianCuisineAsian, VeganCooking MethodNo CookingDifficultyBeginnerThis vegan, gluten-free Veggie Salad with Miso Dressing is an immunity boosting, detox recipe. It's a great way to pack lots of veggies into your diet. Serve as a main, appetizer or side.
Blanche the broccoli: Fill a soup pot halfway with water. Bring to a boil. Have a colander and large bowl of ice water ready in the sink. Place the broccoli in the pot and boil for 2-3 minutes. Immediately drain the broccoli and place in the ice water until it's completely cool.
In a large bowl combine the broccoli with all the other vegetables, pomegranate and cilantro.
Make the dressing: combine all the ingredients in a glass jar with a lid. Shake until well combined. Taste and make any adjustments.
Toss the salad with the dressing and serve immediately. You can prep this salad one day in advance of when you would like to serve it. Dress just before serving. If you want some spice in the dressing you can add hot chili oil to taste.
Ingredients
Directions
Blanche the broccoli: Fill a soup pot halfway with water. Bring to a boil. Have a colander and large bowl of ice water ready in the sink. Place the broccoli in the pot and boil for 2-3 minutes. Immediately drain the broccoli and place in the ice water until it's completely cool.
In a large bowl combine the broccoli with all the other vegetables, pomegranate and cilantro.
Make the dressing: combine all the ingredients in a glass jar with a lid. Shake until well combined. Taste and make any adjustments.
Toss the salad with the dressing and serve immediately. You can prep this salad one day in advance of when you would like to serve it. Dress just before serving. If you want some spice in the dressing you can add hot chili oil to taste.
