Miso Turmeric Zucchini Salad | SheenaScott.com

I’ve been waiting for zucchini season to share this little gem of a salad. I first created this recipe as part of an assignment for the Culinary Nutrition Expert Program and it was a hit with the students who attended my first cooking class. And so, this recipe holds a special place in my heart—it’s been tough to wait this long, but finally the season is right.

Miso Turmeric Zucchini Salad - ingredients | SheenaScott.com

Secret’s in the Sauce

All sentiments aside, this salad is pretty dang delicious. It’s the sauce that really takes this dish to the next level. A beautiful brilliant orange hue, sweet and salty notes, punctuated with a zingy ginger kick and creamy smooth texture—hitting your taste buds from all sides.

Miso Turmeric Zucchini Salad | SheenaScott.com

Kick Pain to the Curb

When I developed this recipe I was trying to fit as many anti-inflammatory, collagen-building and cartilage supportive ingredients as possible to help people with osteoarthritis, but you don’t need a diagnosis to enjoy the benefits from all of these powerful ingredients.

This salad contains:

  • a wide array of antioxidants including gingerol (ginger), curcumin (turmeric), capsaicin (cayenne) and anthocyanins (purple cabbage and black rice), helping to reduce pain, increase mobility and protect against cell damage;
  • vitamin C (broccoli, kale, red cabbage, zucchini, cayenne), which functions in the manufacture of collagen, a protein component of cartilage, bone and connective tissues;[i]
  • vitamin K (broccoli, kale, zucchini), which is responsible for converting osteocalcin, a protein found in bone, to its active form;[ii]
  • sulfur (broccoli, kale, red cabbage, garlic), a mineral found in the protein structures of the joints (as well as hair, skin and nails). Adequate intake can repair and rebuild cartilage, connective tissue and bone.[iii] Sulfur also aids in calcium absorption;
  • boron (broccoli, kale, avocado), a trace mineral that has been shown to greatly reduce the excretion on calcium and aid in building and maintaining healthy bones;[iv] and
  • soluble and insoluble fiber increasing satiety, feeding healthy microflora and promoting bowel regularity and digestive health.

Miso Turmeric Zucchini Salad | SheenaScott.comMiso Turmeric Zucchini Salad | SheenaScott.com

Bring this to your next potluck

I could go on and on, but you get the idea. This salad is the shiz in more ways than one. It’s a great dish to bring to a picnic, potluck or cookout. Serve it as a side or all on its own—it has the perfect balance of fiber, protein and fat to keep you satisfied until your next meal or snack.

I want to know: what’s your go-to dish to bring to a picnic, potluck or cookout?

Miso Turmeric Zucchini Salad | SheenaScott.com

Miso Turmeric Zucchini Salad

Total Time: 25 minutes

Yield: Serves 6

Miso Turmeric Zucchini Salad


  • 1 lemon, juiced
  • ¼ cup cold pressed sesame or olive oil
  • 2 Tbsp honey
  • 2 Tbsp red miso
  • 1 clove of garlic
  • 2” fresh ginger, peeled (about 2 tbsp worth)
  • 2 tsp turmeric
  • 1 cup raw cashews (soaked for 2-6 hours, if possible)
  • ½ cup water
  • pinch of sea salt + more to taste
  • big pinch of cayenne + more to taste
  • Salad
  • 3 cups broccoli florets and stems, cut into bite sized pieces
  • 1 cup kale sliced into thin ribbons
  • 1 medium zucchini julienned, spiralized or cut into thin strips using a mandolin
  • 2 cups shredded red cabbage
  • ½ cup grated carrot
  • ½ cup cilantro, minced + more for sprinkling
  • 1 cup mung bean sprouts
  • 1 ½ cup cooked black rice
  • To Serve
  • Avocado, black sesame seeds, chopped cashews.


  1. Combine all the sauce ingredients in a blender and blend until smooth. The sauce should be thick, but pourable. Thin with a little water if needed, 1 tablespoon at a time.
  2. Place the chopped broccoli in a steamer basket. A minute or so before the broccoli is done add the chopped kale. Remove from heat and set aside.
  3. Meanwhile chop the remaining ingredients. Add to a large bowl with the sprouts, steamed kale and broccoli.
  4. Just before serving, toss with 2/3 of the sauce. Reserve the rest to spoon on top. Serve topped with sliced avocado and a sprinkle of black sesame, chopped cashews and reserved cilantro.


Cook the rice the night before or use leftover rice. If you can’t find black rice, use short-grain brown rice instead. If you pre-chop the veggies, this recipe comes together in a flash.


[i] [ii] [iii] [iv] Murray, Michael; Pizzorno, Joseph; Pizzorno, Lara. The Encyclopedia of Healing Foods. New York: Atria Books, 2005. p 103, 113, 124, 125.

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