4 cups broccoli, chopped into small florets 3 cups purple cabbage, sliced very thin 1/2 cup dried cranberries* 1/2 cup sunflower seeds 1/4 cup fresh orange juice 2 TBSP miso paste (I used chickpea miso) 3 TBSP almond butter 1.5 TBSP raw apple cider vinegar 1 shallot, or 2 TBSP chopped red onion
After chopping, place the broccoli and cabbage into a large bowl. In a food processor, combine the orange juice, miso, almond butter, vinegar, and shallot and process dressing until smooth. Add the dressing to the broccoli and cabbage, and mix together, then add the cranberries and sunflower seeds to combine. This salad will taste better after it sits in the fridge for at least a couple hours.
Recipes Notes: Instead of dried cranberries (which usually have sugar added), you could swap for raisins, currants, or fresh grapes sliced in half.