I’m right here to reshare a easy, but extremely addicting broccoli salad recipe that can make you wish to run to the shop and top off on each single veggie accessible. GET READY TO EAT THE RAINBOW KIDS.
Now don’t get me unsuitable, I like leafy inexperienced salad however is there something higher than a NON-LETTUCE salad that’s crunchy, flavorful, and full of a literal rainbow of greens? Nope. I initially made this salad about 4 years in the past and I nonetheless make it on a regular basis.
So, I’d prefer to re-introduce you to my Thai-inspired broccoli salad with protein-packed chickpeas, pretty cashews, and a spicy ginger peanut dressing. Uh-huh, honey.
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Thai-inspired broccoli salad components
Not solely is that this cashew broccoli salad, however it additionally consists of loads of rainbow veggies that can keep crunchy all week lengthy. It’s tossed in candy & spicy ginger peanut dressing that you simply’re sure to make repeatedly. This broccoli salad is gluten free & grain free, simply made vegan, and would possibly simply be your new favourite lunch to meal prep. Right here’s what you’ll want:
- For the veggies: we’re utilizing a lovely mixture of broccoli, shredded pink cabbage, shredded carrot, pink bell pepper, jalapeño & contemporary cilantro.
- For the protein: this broccoli salad has a lift of plant primarily based protein from chickpeas.
- For the peanut dressing: that addicting Thai-inspired spicy ginger peanut dressing is made with peanut butter (use the code ‘AMBITIOUS15’ for 15% off Wild Associates!), honey (or maple syrup), rice vinegar, sesame oil, contemporary ginger, garlic and a pinch of cayenne pepper.
- To garnish: I like topping this salad with extra cilantro and roasted cashews. Honey roasted is superb!
Ought to I prepare dinner the broccoli?
No want! This salad makes use of contemporary, uncooked broccoli — it’s scrumptious! In case you’re delicate to uncooked veggies like broccoli you possibly can be happy to provide it a fast blanch to make it a bit bit simpler to digest, however I believe it’s good as is.
Make this salad your individual
The nice half about this crunchy chopped Thai-inspired broccoli salad is that it’s simple to customise! Listed here are some options for making it your individual:
- Preserve it vegan. Be happy to sub maple syrup for the honey to maintain this salad vegan.
- Swap your protein. Cooked, cubed tofu and/or cooked quinoa could be scrumptious on this recipe, and a few cooked honey mustard rooster, shrimp or my maple glazed salmon could be good for those who’re not consuming plant primarily based!
- Choose your produce. In case you’re out of broccoli I believe shredded brussels sprouts could be good.
- Change up the dressing. Dealing with a nut allergy? Substitute the peanut butter with tahini and skip the cashews. Or do this flavorful sesame ginger dressing.
Suggestions for making this chopped cashew broccoli salad
- Chop your broccoli very finely. The trick to this salad is to ensure your broccoli is VERY finely chopped. Get wild with that knife and chop, chop, chop!
- Regulate the sweetness & spiciness. Personally, I choose only one tablespoon of honey (or maple syrup) within the dressing and I like a hearty pinch of cayenne, however you possibly can simply alter this primarily based in your preferences. I like to recommend tasting as you go when mixing the dressing. In order for you it spicier or sweeter, simply alter seasonings as mandatory.
- Meal prep or feed a crowd. I completely love making this throughout the week as a result of it retains nicely within the fridge, however it’s additionally good for events & gatherings! Abra and I noshed on all of it week lengthy after we examined it out. Be happy to double it for a crowd to make a yummy facet dish that everybody will love. I recommend leaving out the cashews till you might be able to serve.
Methods to retailer broccoli salad
As I discussed, this crunchy chopped Thai-inspired broccoli salad retains getting higher over the course of some days because it marinates within the scrumptious, spicy peanut dressing. Retailer it in an hermetic container (or a couple of meal prep containers like these) for as much as 5 days and revel in all week lengthy. It’s additionally good for each events and meal prep, and you may simply make it the evening earlier than. We suggest including the cashews proper earlier than serving although.
What to serve with this broccoli salad
This broccoli salad packs loads of protein, fiber & taste to eat by itself for lunch, however it additionally makes the proper facet dish for a celebration. Listed here are another scrumptious plant primarily based sides and mains which you could serve it with:
In case you’re not vegan or vegetarian, this recipe is scrumptious with easy rooster breast on high (take a look at these marinades for the proper inspo!) or as a facet to my well-known One Pan Ginger Hen Meatballs with Peanut Sauce.
Extra salad recipes you’ll love
Get all of our scrumptious salad recipes right here and see extra recipes utilizing broccoli right here.
I hope you like this simple chopped Thai-inspired broccoli salad. In case you make it, please go away a remark beneath and fee the recipe — I actually admire it! xo.
Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Scrumptious wholesome Thai-inspired broccoli salad made with colourful veggies like crunchy carrots, pink cabbage and candy bell pepper. This simple vegan cashew broccoli salad is tossed in a spicy ginger peanut dressing and full of scrumptious, plant primarily based protein because of chickpeas!
Components
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 medium head broccoli, VERY finely chopped into chew sized items (3-4 cups VERY FINELY diced)
- 2-3 cups packed shredded pink cabbage
- 1 cup shredded carrots
- 1 pink bell pepper, diced
- ⅓ cup diced inexperienced onions (largely inexperienced half)
- 1 jalapeno, finely diced (take away seeds in case you are warmth delicate)
- ½ cup chopped contemporary cilantro
- For the dressing:
- ¼ cup pure creamy peanut butter
- 2 ½ tablespoons low sodium gluten free soy sauce or coconut aminos
- 1 tablespoon honey (or pure maple syrup to maintain vegan)
- 1 tablespoon rice vinegar or contemporary lime juice
- 1 tablespoon sesame oil (or sub olive oil)
- 1 tablespoon grated contemporary ginger
- 1 clove garlic, finely minced
- Optionally available: ¼ teaspoon pink cayenne pepper, plus extra for those who prefer it additional spicy!
- 2-3 tablespoons heat water, to skinny dressing
- To garnish:
- ½ cup roasted cashew halves (honey roasted or a enjoyable taste is yummy!)
Directions
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In a big bowl, add the chickpeas, finely chopped broccoli, shredded pink cabbage, shredded carrots, pink bell pepper, inexperienced onion, jalapeno and cilantro. Put aside.
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Make the dressing by whisking collectively the next components in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss nicely to mix.
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Serve instantly with a contemporary squeeze of lime juice and sprinkle roasted cashews on high and toss a couple of extra occasions, or place within the fridge for later (don’t add cashews till you might be able to eat for optimum crunch!) Salad will preserve nicely coated within the fridge for up 3-5 days. Serves 4.
Recipe Notes
See notes within the weblog put up for advised recipe substitutes.
Vitamin
Serving: 1serving (primarily based on 4)Energy: 402calCarbohydrates: 43.7gProtein: 16.5gFats: 21.5gSaturated Fats: 3.1gFiber: 9.9gSugar: 13.4g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
This put up was initially revealed on January twentieth, 2020, republished on February twenty seventh, 2022, and republished on February sixteenth, 2024.
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