Home » Recipes » Salads » Healthy Broccoli Salad with Raisins, Miso Dressing, & a Secret Ingredient!

Healthy Broccoli Salad with Raisins, Miso Dressing, & a Secret Ingredient!

Overhead View of Broccoli Salad with Tofu, Cashews, Raisins and more.

This post may contain affiliate links for products I personally use and recommend. If you purchase any of these products, I may receive a small commission. This helps to support the cost of running this blog, at no additional cost to you. Thank you so much for your support!

This {gluten free, vegan} healthy broccoli salad with raisins, creamy miso dressing, cashew nuts, and a secret protein packed, plant based ingredient, will be all you want to eat for lunch the next week!

I received free samples of Nasoya mentioned in this post, By posting this recipe I am entering a contest sponsored by Nasoya, and am eligible to win prizes associated with the contest. I was not compensated to write this post.

Raise your hand if you’re a fan of broccoli salad like I am!

If you’ve been to Soup Plantation before, you know what broccoli salad I’m talking about.

If you haven’t eaten there, you’ve probably eaten a similar version at a potluck.

Am I right?

What goes in broccoli salad?

Naturally, the main ingredient is broccoli, plus other traditional ingredients include raisins, cashew nuts, red onion, a sweet mayo dressing, and bacon.

While I wholeheartedly agree that it’s a pretty yummy combo, it also packs in a hefty dose of sugar~20 grams/serving! Nothing wrong with eating it occasionally, but my healthy broccoli salad with raisins, creamy miso dressing, and my “secret ingredient”, Nasoya garlic marinated tofu Toss’ables, is also super duper tasty, plus it’s nutritious enough to eat it every day.

And, it’s a great way to add some plant based protein to your diet, whether you’re vegan, or not.

broccoli, cashew nuts, and tofu in a tin serving dish with a fork on top

Good for your gut!

My version has only 6 grams of sugar per serving, double the amount of protein, and probiotic rich miso to help keep your digestive tract & your gut microbiome happy 🙂

Side note about this creamy miso dressing…it’s absolutely divine! I seriously was licking my broccoli salad bowl clean, just so I could get every last drop. Yum!

broccoli cashew nuts, tofu, and red onions in a green bowl.

Does garlic marinated tofu taste good in broccoli salad?

Oh, heck, yeah. It sure does!

The Nasoya tofu Toss’ables are a delicious new product to look for in the produce section the next time you go to the grocery store {store locater here}.

In addition to the ready-to-eat garlic and herb version that I used in my healthy broccoli salad recipe, there’s also a balsamic vinaigrette version. Both add “just the right amount of flavor” to usually bland tofu.

Personally, I’ve always liked tofu, because you really can “dress it up” with any flavors you desire, but if tofu’s not usually your thing, you’ll definitely want to give the Toss’ables a try!

I also like that they’re made with USDA-certified organic, Non-GMO Project verified soybeans and are preservative free.

Ok. Enough talk about tofu, let’s make some broccoli salad!

Healthy Broccoli Salad with Raisins
Healthy Broccoli Salad with Cashew Nuts in a green bowl.

Healthy Broccoli Salad with Raisins, Tofu, & Creamy Miso Vinaigrette

This {gluten free, vegan} healthy broccoli salad with raisins, creamy miso dressing, cashew nuts, and a secret protein packed, plant based ingredient, will be all you want to eat for lunch the next week!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5 servings

Ingredients

Creamy Miso Dressing

Healthy Broccoli Salad

  • 4 cups chopped broccoli heads/crowns, bite size pieces
  • 1/2 red onion, peeled, finely chopped
  • 1/2 cup raw cashew nuts, chopped
  • 1/2 cup raisins
  • 1 package Nasoya Garlic & Herb Tofu Toss’ables

Instructions

Make the Dressing

  • Combine mayonnaise, vinegar, miso, and maple syrup in a bowl. Stir well until all ingredients are combined.

Make the Salad

  • Chop broccoli crowns into bite size pieces, and place in a serving bowl.
  • Chop onion and cashew nuts and add to bowl with the broccoli.
  • Add raisins to the bowl, along with dressing, and toss well to combine all ingredients. You may serve the broccoli salad immediately, or allow it to chill for 30+ minutes before serving.

Notes

Can Broccoli Salad Be Made Ahead of Time?
  • You betcha! In fact, in my humble opinion, this healthy broccoli salad tastes even better the next day, and the day after that, as the broccoli and tofu soak up the yummy dressing.
Tip! Look for miso and vegan mayonnaise in the refrigerator section of your grocery store.
 

Nutrition

Serving: 1cup | Calories: 354kcal | Carbohydrates: 28g | Protein: 11g | Fat: 22g | Saturated Fat: 2g | Sodium: 336mg | Potassium: 596mg | Fiber: 3g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 66.5mg | Calcium: 75mg | Iron: 2.8mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dinner, Lunch
Cuisine American, Gluten Free, Vegan
Keyword broccoli salad, easy vegan lunch, vegan salad
Add to Recipe Collection
Like this recipe?Sign up for my newsletter & get new recipes and nutrition tips delivered straight to your inbox. SIGN UP!

Craving more healthy salad recipes? Try some of these favorites!

Let’s Chat!

Are you a fan of broccoli salad too? What about tofu? What are your favorite “make ahead” salads to take to work?

If you enjoyed this post, please consider sharing. Thanks so much for your support!

17 thoughts on “Healthy Broccoli Salad with Raisins, Miso Dressing, & a Secret Ingredient!”

  1. Do you have a vegan oil free suggestion for substituting for the mayo? I am trying to eliminate added oils and the mayo seems high in that. Fat just adds creaminess and it is hard to sub for that…

    1. Hi Laura! Great question. The regular (original, organic) Veganaise has 9 g fat/svg. Here are a few alternatives you might try: Aquafaba Mayo https://yupitsvegan.com/oil-free-vegan-mayonnaise/ (4 g fat/svg), Vegan Mayo made with beans https://www.karissasvegankitchen.com/vegan-oil-free-mayo/ (0.2 g fat/svg), Oil Free Mayo (Tofu version) https://frommybowl.com/vegan-mayo-recipe/ (no nutrition info provided-they’re will be a little fat from tofu, but overall, low), Reduced Fat Vegananise https://followyourheart.com/products/reduced-fat/ (6 g fat/svg). If you try any of these options, let me know how it turns out!

  2. I am on Coumadin and the greens really jump my INR around even 1/2 -1c daily. Iceberg lettuce is the lesser culprit. Any suggestions? Thanks

    1. Hi Sue! You might try chopped cauliflower in place of the broccoli. It will give the salad the same “crunch” with less vitamin K. Let me know how it turns out if you try it!

  3. You know, I never think to make broccoli salad and I don’t know why because it’s such a good idea! This one is especially unique and delicious-looking with tofu and miso dressing!!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top