Miso-Glazed Carrot and Broccoli Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender carrots and broccoli coated in a savory-sweet miso glaze, served chilled with a refreshing sesame dressing for a wholesome, flavorful salad. This japanese-inspired salads (vegan, whole30) ready in about 23 minutes pairs julienned carrots, chopped florets broccoli, white miso paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups julienned carrots
• 1 cup chopped florets broccoli
• 2 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 1/2 cup shredded red cabbage

Instructions

1. Step 1: Bring a medium pot of salted water to a boil. Add 2 cups julienned carrots and 1 cup chopped broccoli florets, and blanch for 3 minutes until crisp-tender. Drain immediately and rinse under cold water to stop cooking.
2. Step 2: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil until smooth and fully dissolved.
3. Step 3: Toss the drained carrots and broccoli with the miso glaze until evenly coated, then let sit at room temperature for 10 minutes to absorb flavors.
4. Step 4: Transfer to a serving bowl, mix in 1/2 cup shredded red cabbage, and sprinkle with 1 tbsp toasted sesame seeds before serving.