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Air-fryer salads · 22 minutes

Miso-Glazed Charred Broccoli Slaw

The whole head of broccoli gets used: florets char in the air fryer and get glazed while hot, and the stems you’d usually toss become a crunchy raw slaw underneath.

Prep
12 min
Cook
10 min
Total
22 min
Serves
3
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VeganDairy-freeEgg-freeGluten-freeAir fryer

Most broccoli slaw recipes use the stems from a bag and ignore the florets. This one uses both. Peel the stems and cut them into matchsticks for a sweet, crunchy slaw, and put the florets in the air fryer at 400°F until the tips turn dark and crisp. Toss the hot florets in some of the dressing so the miso glazes onto them.

The dressing is white miso, maple syrup, rice vinegar, ginger and toasted sesame oil, and it’s good enough that you’ll want it on everything else this week. Edamame adds protein and makes this a meal. It also holds up well, so pack some for lunch tomorrow; the slaw stays crunchy overnight.

The recipe

Miso-Glazed Charred Broccoli Slaw

Prep 12 min · Cook 10 min · Total 22 min · Serves 3

Ingredients

Tap to tick off as you go.

For the miso-maple dressing

For the charred broccoli

For the slaw

Method

  1. Step 1: Make the dressing

    Whisk the miso and maple syrup until smooth, then whisk in the vinegar, both oils, ginger and lime juice.

  2. Step 2: Char the florets

    Cut the florets into bite-size pieces with a flat side where you can. Toss with the oil and salt and air-fry at 400°F for 8–10 minutes, shaking halfway, until the edges are deeply charred and the stems are just tender.

  3. Step 3: Shred the stems

    While the florets cook, trim the dry end off the stems and peel away the tough outer layer with a vegetable peeler. Cut the pale inner stems into thin matchsticks.

  4. Step 4: Glaze the broccoli

    Tip the hot florets into a bowl and toss with 2 tbsp of the dressing so it sizzles and clings.

  5. Step 5: Toss the slaw

    Toss the broccoli stems, carrot, cabbage, edamame and most of the scallions with the remaining dressing. Pile onto plates, top with the glazed florets, and finish with the sesame seeds and remaining scallions.

Good to know

  • Keep the dressing off the florets until after they cook. Miso and maple burn fast at 400°F, so the glaze goes on the hot broccoli, not in the basket.
  • Cut florets so they have a flat side. More contact with the hot air means more char.
  • Peel the stems properly. The fibrous outer layer stays stringy no matter how thin you slice it; the inside is sweet and crisp.

Swaps

Broccoli stems
A 12-oz bag of broccoli slaw if you bought florets only
Edamame
Cubes of air-fried tofu or a drained can of chickpeas
Red cabbage
Napa cabbage or shredded kale
White miso
Yellow miso, using 1½ tbsp since it’s saltier

Questions people ask

Can you eat broccoli stems raw?

Yes. Once the tough outer skin is peeled off, raw broccoli stems are sweet and crunchy, which makes them ideal for slaw.

How long does broccoli take in the air fryer?

Bite-size florets take 8–10 minutes at 400°F, shaken halfway. Pull them when the tips are dark and crisp and the stems are just tender.

Is miso vegan?

Plain miso is made from fermented soybeans, grains and salt, so it’s vegan. Some instant miso soup mixes add bonito (fish) stock, so avoid those.

Get the broccoli, carrots and red cabbage from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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All air-fryer salads