Broccoli Cabbage Salad

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Broccoli Cabbage Salad

If you are Jewish, the fall season brings a lot of holidays and family meals.  Here in Seattle, the large meals usually take place at my daughter’s home since she has a large eating area and a lot of chaos on a good day.  She loves hosting the family no matter what the occasion.

This year, though, she was in the middle of a remodel, there were concerns about gathering indoors, and the bottom line is that I ended up hosting one of the family dinners.  We scaled it back to a smaller number and felt pretty good since everyone eligible is fully vaccinated.  

I made the main course, side dishes and cookies but sent the following recipe – a riff on a restaurant salad we once had – to Rachel and asked her to make it.  Because it contains broccoli and both red cabbage and arugula, it checked the boxes for both salad and vegetable!

This turned out to be the perfect salad for our meal.  I will keep it in the queue for winter since all the ingredients are easily available then.  The extra miso dressing is excellent along with any type of green salad or even drizzled over fish.

Broccoli Cabbage Salad

Serves 6



Salad Ingredients:

5 cups broccoli florets, approximately the same size

2 tablespoons extra virgin olive oil

1 clove of garlic, grated (use your microplane!)

Big pinch of red pepper flakes or more depending on your heat tolerance

Salt and pepper

¼ of a medium-small head of red cabbage, very thinly sliced so it appears shredded

2-3 big handfuls of baby arugula

½ cup dry roasted roasted salted peanuts, roughly chopped (I used dry roasted)

2 large scallions, thinly sliced, just the white part

About 4-5 Tbsp miso dressing below (keep the rest on the side)

Miso Dressing Ingredients:

2 tablespoons white miso

1 tablespoon avocado oil

1 tablespoon pure maple syrup

2 tablespoons unseasoned rice vinegar

2 tablespoons fresh lime juice

1 teaspoon sesame oil

2 teaspoons tamari sauce 


Preheat oven to 425°F with the oven rack in the middle.

Place the broccoli florets on a parchment-lined rimmed cookie sheet.  Toss together (use your hands) with the olive oil, garlic and red pepper flakes to coat and add about ½ tsp salt and ¼ tsp fresh black pepper.

Roast the broccoli etc. for 25 minutes – the broccoli should still have a little “al dente” feel to it even though it has brown edges. Let it sit at room temperature.

In a large salad bowl, combine the cooked broccoli, raw arugula and raw red cabbage.  Add about two tablespoons of the dressing and gently toss to coat. Taste it and add more dressing as needed.  Serve at once sprinkling the top with the roasted peanuts, sliced scallions, and more dressing on the side.

PS: Even though the peanuts get soggy and the salad wilts, it still tasted mighty fine the next day for lunch!


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