Super Chop Salads • Episode 1
Because sometimes I just don’t feel like cooking the broccoli.
One thing about me is that I love broccoli. I eat roasted broccoli at least once a week… and I like broccoli salad. I do. But I am not always in the mood for massive chunks of broccoli that require the jaw strength of a Labrador to get through. You know the ones… broccoli wood.
So for the first Super Chop Salad, we’re not cooking the broccoli… we’re just chopping the hell out of it.
We’re using the food processor to pulse the broccoli into teeny tiny crunchy pieces… and yes you can do this by hand but why would you? The lovely little broccoli bits are then tossed with edamame, red onion, banana peppers, peanuts, cilantro, sesame seeds and a super delish creamy miso ginger dressing.
my pro tips for making the best ever super chop broccoli salad
The Stem Trick: don’t throw away the broccoli stems! Just peel away the tough outer layer before adding them to the food processor. They add extra crunch, are actually quite yummy and also help to reduce food waste which is important because I paid for the whole broccoli and I intend to use the whole broccoli dammit. You know how expensive groceries are these days.
The Pulse Rule: aim for tiny pieces, not broccoli paste. About 8–10 quick pulses gives you the perfect texture.
The Dressing Shortcut: an immersion blender makes the dressing silky smooth in seconds, but a vigorous whisk works just as well if your almond butter is nice and runny.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Super Chop Broccoli Salad with Miso Ginger Dressing
Ingredients
For the salad:
- 6 cups broccoli florets and stems trimmed of tough outer peel
- 1/2 cup edamame
- 1/4 cup red onion finely diced
- 1 Tbsp diced banana peppers
- 1/4 cup chopped peanuts
- 1/4 cup cilantro chopped
- 1 Tbsp sesame seeds
For the dressing:
- 1 Tbsp almond butter
- 1 Tbsp miso
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp maple syrup
- 2 tsp grated fresh ginger
- 1 small garlic clove minced
- 2 tsp sesame oil
- 1/4 cup oil
Instructions
Start the salad:
- Add the broccoli to a food processor and pulse until finely chopped, but not pulverized (about 8-10 pulses). Transfer to a large bowl.
- Add in the edamame, red onion and banana peppers and toss well.
Make the dressing:
- In a bowl or jar, combine the almond butter, miso, rice vinegar, soy sauce, maple syrup, ginger, garlic, sesame oil and oil. Blend with an immersion blender or whisk until completely smooth.
Finish the salad:
- Pour the dressing over the broccoli mixture and mix well.
- Add in the peanuts, cilantro and sesame seeds and mix again.
recipe substitutions and variations
The Greens Swap: no broccoli? You can use cauliflower, or a mix of both. A little kale or cabbage mixed in is also great if you have some hanging around.
The Nutty Upgrade: add in toasted almonds, pecans, or pumpkin seeds. Whatever gives you that good little crunch.
The Fruit Factor: dried cranberries add a nice sweet-tart bite, but chopped apples, raisins, or even grapes would be delicious too.
The Bacon Move: i really like this one… add crispy cooked bacon just before eating if you’re feeling sassy. Highly encouraged.
serving suggestions
The Lunch (aka My Way): spoon this salad into a bowl and call it lunch. Add some leftover grilled chicken or rotisserie chicken if you have any lying around and if you don’t, just eat an extra scoop.
The BBQ Situation: this is made for grilled food. Serve it alongside burgers, grilled chicken, steak, sausages, or whatever else you’re throwing on the BBQ. You really can’t go wrong here.
The Potluck: this salad travels beautifully, which makes it perfect for BBQs, potlucks, picnics, and family dinners. Make a big bowl and prepare yourself for people asking for the recipe… whether you share it or not is up to you… I won’t tell if you want to take full credit.
storing leftovers and make-ahead details for this super chop broccoli salad
To Store: keep leftover broccoli salad covered in the refrigerator for up to 3 days. The vegetables will soften slightly as they sit, but the flavour gets even better after everything has had a chance to mingle.
Make-Ahead: it’s a perfect make-ahead meal. See the previous point for details.
The Crunch Factor: If you’ve already dressed the salad and it’s been sitting for a while, give it a good stir before serving. If you want to add in a little fresh crunch, add in a few extra nuts or seeds or top with some crispy fried onions or crunchy edamame.
If you love big, crunchy salads that taste like foods you actually want to eat be sure to try my Kale & Chickpea Salad, Quinoa Arugula Salad, or Lemony Chickpea Crunch Jars. They’re all packed with flavour, texture, and enough personality to make you want to eat them all the time.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
