OKAZU Chili Miso Broccoli Salad
This simple and easy broccoli salad will elevate a work day lunch or picnic any time.
It is perfect as a side dish and may be added to sandwiches.
This is a great recipe for gatherings both indoors and outdoors, that can be easily prepared ahead of time.
This salad is best up to 4 hours in room temperature, and can last up to 3 days in the fridge.
Ingredients
- 500g frozen broccoli, thawed, squeeze out excess liquids)
- 1 pc carrots, sliced to batonnets
- 1 pc cucumber, peeled, deseeded, sliced to bite-size pieces
- A handful of chopped cilantro, leaves and stems
- A handful of spring onions, sliced
- Salt and pepper to taste
Sauces:
- ½ cup Japanese roasted sesame dressing
- ½ cup Japanese mayonnaise
- 3 Tbsp OKAZU Chili Miso
Garnish with:
- More OKAZU to drizzle on top
Directions:
- In a container or bowl, combine the broccoli, cucumbers, carrots and herbs; then season with salt and pepper.
- Add the roasted sesame dressing, mayonnaise and OKAZU.
- Mix well until all the vegetables are well-coated with the dressing.
- Place in an airtight container.
