Combine the stems and florets to make this delightful broccoli salad with miso mayo sesame dressing. Perfect with grilled fish or meat.

Broccoli Salad With Miso Mayo Sesame Dressing

Course Salad
Cuisine Japanese
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4
Author Connie Veneracion


  • 500 to 600 grams broccoli
  • 1 tablespoon salt

For the miso mayo sesame dressing (see notes after the recipe)

  • 1/4 cup miso paste
  • 3/4 cup Japanese mayonnaise
  • 1 tablespoon honey
  • 1/2 teaspoon sesame seed oil

To garnish

  • 1 teaspoon toasted sesame seeds


  • Cut the broccoli into florets. Skin the stem and dice the core. Rinse well.
  • Boil about half a gallon of water in a pot with a tablespoon of salt.
  • When the water is boiling profusely, drop in the diced broccoli stem and leave for a minute. Do not lower the heat.
  • Add the florets to the diced stem and leave in the boiling water for another minute.
  • Drain the broccoli in a strainer. Bathe in cold water under the tap until cool or plunge in a bowl of iced water. Drain completely.
  • Make the dressing by mixing all the ingredients together until smooth.
  • Transfer the drained broccoli to a platter or bowl, drizzle in the dressing and sprinkle with sesame seeds.
  • For those who like more dressing, serve the remaining dressing on the side.


What the exact proportion is between the miso paste and mayo depends on the miso paste you use. I used Korean miso paste which is salty. I mixed the miso paste and mayo first using a 1:1 ratio and added more mayo until the balance was just right. It came out to 1:3 — one part miso paste and three parts mayo.
If using a less salty miso paste, just use less. Start with a 1:1 ratio and make adjustments from there.
Excess miso mayo sesame seed dressing can be store in a covered jar in the fridge.
Inspired by a recipe from NHK World-Japan.