The secret weapon in this vibrant salad isn’t the stunning purple cauliflower—it’s the absolutely delicious miso-sesame dressing that transforms so many dishes and can be paired with virtually anything. Rich with umami depth from the white miso paste, nutty from the sesame oil and tahini, and brightened with a touch of rice vinegar, this dressing makes everything taste better. I often find myself making extra just to have on hand for quick weekday lunches or to drizzle over steamed vegetables.

The vibrant purple cauliflower creates a stunning visual centrepiece in this Japanese-inspired salad, but I know it’s not always easy to source. If you can’t find purple cauliflower at your local market or farm shop, broccoli makes an excellent alternative with its similar texture and health value. Even regular white cauliflower works beautifully – the salad might lose some of its dramatic colour, but the wonderful combination of flavours and textures remains intact.

The beauty of this recipe lies in its adaptability—use what you have available and let the exceptional dressing bring everything together perfectly.

Ingredients

For the Salad:

• 1 medium purple cauliflower, cut into small florets
• 200g soya beans, frozen 
• 1 carrot, julienned or cut into thin matchsticks
• 100g sugar snap peas, trimmed and sliced diagonally
• 1 sheet nori (seaweed), cut into thin strips
• 30g toasted sesame seeds
• 40g toasted flaked almonds
• 2 spring onions, thinly sliced

For the Miso-Sesame Dressing:

• 45ml rice vinegar
• 30g white miso paste
• 15g tahini
• 15ml soy sauce
• 5ml maple syrup
• 1 clove garlic, minced
• 30ml sesame oil
• 15ml rapeseed oil

Instructions

1. Prepare the cauliflower: You can keep it raw for crunch, or briefly blanch it for 2 minutes in boiling water then shock in ice water. I did the latter.
2. Prepare the frozen soya beans: Cook the frozen soya beans according to package instructions, typically by boiling for 3-5 minutes or microwaving. Once cooked, drain well and allow to cool completely before adding to the salad.
3. Make the dressing: In a small bowl, whisk together the rice vinegar, miso paste, tahini, soy sauce, maple syrup, and garlic until smooth. Slowly drizzle in the oils while whisking to emulsify. I used a salad dressing bottle which has an inbuilt spinner.
4. Assemble the salad: In a large bowl, combine the cauliflower, cooled soya beans, carrot, and sugar snap peas.
5. Finish and serve: Toss the vegetables with most of the dressing. Top with nori strips, sesame seeds, flaked almonds, and spring onions. Drizzle with remaining dressing.

Vegetarian Serving Suggestions

• Serve alongside vegetable tempura or vegetable gyoza
• Serve with miso-glazed eggplant or tofu steaks
• Complement with a bowl of miso soup and steamed rice for a complete meal
• Pair with vegetable sushi rolls

Storage

Best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Store the dressing separately if preparing in advance.