Veggie Salad with Miso Dressing

This 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.

'--for the salad

2 cups broccoli florets

1 cup shredded carrots

1/2 cup pomegranate arils

6 radishes, sliced thin

1/4 cup fresh cilantro, coarsely chopped

miso dressing

1 rounded tbsp white or yellow miso

1/4 cup seasoned rice vinegar

1/4 cup toasted sesame oil

1 tsp grated fresh ginger or 1 tsp ginger juice

1/4 tsp garlic powder

splash of fresh lime juice

salt and pepper to taste

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.

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Veggie Salad with Miso Dressing