I’m back with another simple, yet incredibly addicting broccoli salad recipe for #MeatlessMonday that will make you want to run to the store and stock up on every single veggie available. GET READY TO EAT THE RAINBOW KIDS.
Now don’t get me wrong, I love a good leafy green salad but is there anything better than a NON-LETTUCE salad that’s crunchy, flavorful and packed with a literal rainbow of vegetables? Nope. I originally made this salad about 2 years ago and I still make it all the time.
So, I’d like to re-introduce you to my Thai-inspired broccoli salad with protein packed chickpeas, lovely cashews, and a spicy ginger peanut dressing. Uh huh, honey.
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Thai-inspired broccoli salad ingredients
This gorgeous cashew broccoli salad is not only beautiful, but it includes plenty of rainbow veggies that will stay crunchy all week long. It’s tossed in sweet & spicy ginger peanut dressing that you’re bound to make again and again. This broccoli salad is gluten & grain free, easily made vegan, and might just be your new favorite lunch to meal prep. Here’s what you’ll need:
- For the veggies: we’re using a beautiful mix of broccoli, shredded red cabbage, shredded carrot, red bell pepper, jalapeño & fresh cilantro.
- For the protein: this broccoli salad has a boost of plant 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 Friends!), honey (or maple syrup), rice vinegar, sesame oil, fresh ginger, garlic and a pinch of cayenne pepper.
- To garnish: I love topping this salad with more cilantro and roasted cashews. Honey roasted is amazing!
Should I cook the broccoli?
No need! This salad uses fresh, raw broccoli — it’s delicious! If you’re sensitive to raw veggies like broccoli you can feel free to give it a quick blanch to make it a little bit easier to digest, but I think it’s perfect as is.
Make this salad your own
The great part about this crunchy chopped Thai-inspired broccoli salad is that it’s easy to customize! Here are some suggestions for making it your own:
- Keep it vegan. Feel free to sub maple syrup for the honey to keep this salad vegan.
- Swap your protein. Cooked, cubed tofu and/or cooked quinoa would be delicious in this recipe, and some cooked honey mustard chicken, shrimp or my maple glazed salmon would be perfect if you’re not eating plant based!
- Pick your produce. If you’re out of broccoli I think shredded brussels sprouts would be perfect.
- Change up the dressing. Facing a nut allergy? Replace the peanut butter with tahini and skip the cashews. Or try this flavorful sesame ginger dressing.
Tips for making this chopped cashew broccoli salad
- Chop your broccoli very finely. The trick to this salad is to make sure your broccoli is VERY finely chopped. Get wild with that knife and chop, chop, chop!
- Adjust the sweetness & spiciness. Personally, I prefer just one tablespoon of honey (or maple syrup) in the dressing and I love a hearty pinch of cayenne, but you can easily adjust this based on your preferences. I recommend tasting as you go when mixing the dressing. If you want it spicier or sweeter, just adjust seasonings as necessary.
- Meal prep or feed a crowd. I absolutely love making this during the week because it keeps well in the fridge, but it’s also perfect for parties & gatherings! Abra and I noshed on it all week long after we tested it out. Feel free to double it for a crowd to make a yummy side dish that everyone will love. I suggest leaving out the cashews until you are ready to serve.
How to store broccoli salad
As I mentioned, this crunchy chopped Thai-inspired broccoli salad keeps getting better over the course of a few days as it marinates in the delicious, spicy peanut dressing. Store it in an airtight container (or a few meal prep containers like these) for up to 5 days and enjoy all week long. It’s also perfect for both parties and meal prep, and you can easily make it the night before. We recommend adding the cashews right before serving though.
What to serve with this broccoli salad
This broccoli salad packs plenty of protein, fiber & flavor to eat on its own for lunch, but it also makes the perfect side dish for a party. Here are some other delicious plant based sides and mains that you can serve it with:
- Crispy Broccoli Sweet and Spicy Sesame Tahini Noodles
- Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
- Easy Vegan Mac and Cheese
- Garlic Fingerling Potatoes
- Healing Curry Butternut Squash Lentil Soup (with a slow cooker option!)
If you’re not vegan or vegetarian, this recipe is delicious with simple chicken breast on top (check out these marinades for the perfect inspo!) or as a side to my famous One Pan Ginger Chicken Meatballs with Peanut Sauce.
More salad recipes you’ll love
- Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing
- Spicy Ranch Chopped Chicken Cabbage Salad
- Vibrant Curry Cashew Chickpea Quinoa Salad
- Cashew Crunch Shredded Brussels Sprouts Salad
- Chopped Thai Chickpea Salad with Curry Peanut Dressing
Get all of our delicious salad recipes here and see more recipes using broccoli here.
I hope you love this easy chopped Thai-inspired broccoli salad. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups VERY FINELY diced)
- 2-3 cups packed shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 1/3 cup diced green onions (mostly green part)
- 1 jalapeno, seeded and finely diced
- 1/2 cup chopped fresh cilantro
- For the dressing:
- ¼ cup natural creamy peanut butter
- 2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
- 1 tablespoon honey (or pure maple syrup to keep vegan)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (or sub olive oil)
- 1-2 teaspoons fresh grated ginger
- 1 clove garlic, finely minced
- Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
- 2 tablespoons warm water, to thin dressing
- To garnish:
- ½ cup roasted cashew halves (honey roasted or a fun flavor is yummy)
Instructions
- In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
- Make the dressing by whisking together the following ingredients 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 well to combine.
- Serve immediately with a fresh squeeze of lime juice and sprinkle roasted cashews on top and toss a few more times, or place in the fridge for later (do not add cashews until you are ready to eat for optimal crunch!) Salad will keep well covered in the fridge for up 3-5 days. Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
166 comments
This recipe was so dang good!! It was easy to make and best part of all, no cooking!!
So happy you enjoyed! All about the no cook recipes 🙂
OMG I can’t stop eating this healthy delicious salad!!
Will definitely make again and again!
Isn’t it amazing?? So glad you love it!
Made this for dinner tonight and we loved it! Followed your recipe without any adjustments. Will make this again for sure. Also shared the recipe with my sister and a friend. Thank you!
So happy to hear that! One of my favs for a quick & easy lunch or dinner 🙂 I hope your sister and friend love it too!
Holy moly!! Bursting with flavor and the perfect amount of crunch. Even better the next day! Thanks for another wonderful recipe!
This salad was super tasty and simple to prepare! It was great the first day, but it didn’t keep very well. By day 2, the salad became soggy and unappealing. I’ll definitely make this recipe again, because it was truly DELICIOUS, but not for meal prep.
That’s strange as the raw broccoli and veggies should keep their crunch! Maybe try chopping bigger pieces if they got soggy?
This salad was delicious and even better that it was guilt-free! Definitely adding it to my list of fav healthy foods. Thanks, Monique!
Such a great lunch! Glad you enjoyed 🙂
This broccoli salad looks TO DIE FOR! I’m in love with the dressing since it looks really easy but flavorsome. It would be wonderful to add tofu to the recipe as well, maybe even some sesame seeds!
It’s so delicious! And would be perfect with tofu 🙂
This salad is delicious! I made it with grilled chicken instead of chick peas, and used the Trader Joe’s cole slaw mix with green and red cabbage and carrots to make it easier. i used a salad chopper so it was the same size as the broccoli. I also, omitted the garlic in the dressing cause we don’t love raw garlic. I can’t wait to eat the leftovers for lunch tomorrow!! I didn’t have any cashews but i think they would have put this salad over the top YUMMY! This recipe is now in my “favorites book”
Great idea with the chicken and cole slaw mix – so good! Glad you loved it 🙂
Oh. My. YUM. I love salads like this I can throw together during my meal prep days and have all set for lunches during the week. This salad does not disappoint! I’ve made it with and without chickpeas both just as delish!
Absolutely! Such a great meal prep lunch.
OMG! I made this salad for dinner last night. We are trying to go more vegan, so I added tofu slabs for extra protein. This has to be the best salad I have ever eaten. We’ll be doing this one often! The only change I made this time around was to put in a dash of fish sauce (I know – not vegan, but very Thai. LOL). Absolutely delicious!
Soooo good!! Don’t go light on the cayenne. The spice adds a nice touch!
Love the kick of heat 🙂 so glad you enjoyed!
I made this today for lunch. It was so healthy and yummy. I am currently pregnant and have gestational diabetes and this was the perfect low carb meal. I did add chopped chicken to it for more protein and I made my own honey roasted cashews in the oven to add 🙂 Looking forward to all of the leftovers!
I’m so glad you found this one! Such a great lunch. And love the addition of chicken + homemade roasted cashews 🙂
I loved this recipe, Monique! Super easy for those of us who are cooking-challenged, lol! and a great meal-prep receipe for lunches during the week. The dressing flavor is fab! I made one modification which was to add additional water to my peanut butter than is in the recipe, as mine was too thick. (I live overseas and don’t have many PB options!) I added the water incrementally in small amounts and kept whisking until I got it to the consistency that I wanted. Thanks for this one, its going in the rotation! Cheers, Vanessa
Perfect! So happy you found this one, Vanessa! And yes, always feel free to adjust the consistency of the dressing a bit depending on the peanut butter you use 🙂
I loved this and fell in live with cabbage as a “lettuce”! Made 4 generous servings. My meat eating partner loved it too. I didn’t have any rice vinegar so used red wine vinegar. Very tasty dressing to go along with it too! Another gem by Monique.
Perfect! So glad you both enjoyed!
This is CRAZY DELICIOUS. Tastes as great as it looks! I made it EXACTLY as instructed… except I had run out of fresh garlic and used some garlic powder. (Had fresh ginger, though!) If you’re pressed for time or don’t have a mandoline slicer, buy pre-grated carrots and shredded purple/red cabbage. I minced the broccoli super fine, almost into atoms, and it wasn’t overpowering at all. Toasting the cashews is a MUST! Thank you for this gorgeous recipe! Can’t wait to make it for a pot luck.
So happy you loved this! Such a great lunch and perfect for potlucks!
I didnt have the red cabbage so used a bag of kale salad instead. This salad was so very tasty and fresh! My DH even loved it which is saying a lot as he hasnt totally been on board with our plant based new diet. Luckily for me I’m the chef! This will be a new regular in the rotation helping us eat more raw veg! Thank you so much for sharing this awesome recipe.
Great idea with the kale in here – yum! Glad you both enjoyed!
This was super easy to put together for lunch this week! Thank you!
One of my fav lunches, too! 🙂
I was skeptical that this would be tasty with all raw ingredients but it is so good and satisfying! Will definitely make again!
The dressing really pulls all of those flavors together! Glad you enjoyed 🙂
This was AMAZING! I had to leave out the cabbage and sesame oil because I was out (shame on me… seriously) but everything else was as written and this is suddenly my new favorite meal.
Perfect! Glad you loved it regardless 🙂
This is seriously sooooo good and so easy to make! I’ve made it a few times now and I always make a double batch of the sauce because it’s just so good! This is the perfect meal prep for lunches because I think it tastes better once it sits overnight in the fridge!
Amazing! So glad you love it. One of my favs to meal prep too!
This recipe is absolutely delicious. The dressing adds the best depth of flavor and a great way to load up on veggies. Keeps well in the fridge! Don’t skip the cashews they add such a great crunch (I used the sesame honey cashews from Trader Joes!)
So happy you loved it! Those sesame honey cashews are delish 🙂
Hello about how many calories in one serving of this? And macros?
Hi! You’ll find all of the nutrition info right below the recipe.
This was delicious, quick and easy! Even my hard to please mum liked it!
So happy to hear that, Lana!
Echoing everyone else who made this for meal-prepped-lunches and LOVES it! Apparently my body burns it up, too, because I’m starving for a snack two hours after meal time. Whoopsies! It’s soooo good though… will definitely make it all summer long!
So glad you love it! Feel free to having a bigger serving, too 🙂
I made this salad as I had all the ingredients on hand except the jalapeno and was looking for a way to use up a can of chickpeas that I had used the aquafaba for in another recipe.
It is absolutely delicious! I could eat that sauce by the spoonful:) I did add honey to the roasted cashews as well.
Perfect! Glad you enjoyed!
I made no modifications other than to chop it in smaller bits than you probably meant it to be chopped. My grandson, daughter and I ate it all in a matter of a few short minutes and all of us responded it was a keeper. We normally do not like peanut butter dressings but it absolutely made the salad! thank you for sharing with us.
Amazing! So happy to hear that 🙂
This is a fabulous recipe. Made it last evening and could hardly stop eating it. Will be one of my favorites as I begin my vegan journey. Thanks for that dressing recipe especially!!
Amazing! So glad you enjoyed 🙂
SO AMAZING!!! The perfect balance of sweet and spicy. I added extra garlic and used ground ginger because I didn’t have fresh. Even forgot the lime and it was still delicious!
Absolutely! Such a great lunch 🙂
So good and flavourful! I added sauteed tofu cubes on top and called it dinner! Yummmmm Thanks for sharing!
Perfect! So delicious!
Made this recipe for meal prep and LOVED it all week! So good. Toasted some plain raw cashews, but will totally try the honey-roasted kind next time around too. Delicious for summer!
Perfect! So happy to hear that!
Amazing! I use the sauce on a load of other salads now too but this is still the best!
Love that!
This was soooo delicious! I will definitely be making this again. If you are a person that is not a super big fan of soy sauce definitely add less than the recipe recommends because even the little bit that is added is very overpowering.
Such a great lunch! Glad you enjoyed!
Wow! This salad is incredibly flavorful and I love that it is healthy. This is now a regular part of my meal rotation. Thank you for sharing ❤
Absolutely! Such a great lunch or dinner 🙂
This is a long overdue review – I first made this salad at the start of quarantine and now make it 2-3 times a month for meal prep. It’s DELICIOUS! Crunchy, amazing flavor, and keeps in the fridge for a few days. I’ve made it for many friends/family members and always receive glowing praise. Recently I’ve starting added a little bit of Chili Garlic sauce to the dressing and it’s a great way to add a kick instead of cayenne. 10/10!!
Amazing! So glad it’s a big hit 🙂 such a great lunch!
Healthy AND satisfying! Making again and again
So glad you liked it!
Another delicious win! thank you
Absolutely! Glad you enjoyed 🙂
Brilliant! I love this recipe! Not only is it delicious, but it’s beautiful! I substituted almond butter for the peanut butter and used a yellow pepper since that’s what I had on hand. It stays nice and crisp I. The refrigerator even with the dressing on it. I’ll be bringing this to all future potluck! *Chef’s kiss*
Perfect! So glad you loved it!
I love that this salad is filled with healthy raw veggies!! So good and will definitely be part of my meal prep rotation from now on.
Absolutely! Perfect lunch 🙂
This salad was delicious and perfect for lunch meal prep! I kept the dressing and salad separate and packed them in individual containers for lunch each day. I will definitely be making this recipe again!
Dressing was awesome – my husband was just eating spoonfuls of it. Added chicken to the salad which made it very filling and delicious!
So glad you both loved it!
This is one of my go-to recipes for easy weekday lunches. The sauce is absolutely delicious and I love all the color in my bowl. My only complaint about this recipe? It never looks as pretty as Monique’s pictures!
So glad you love it! Taste is all that matters 🙂
Made this for my daughters dedication service lunch for 30 people and couldn’t have gone down better. Had so many people asking for the recipe. Is so delicious and best part it can be made ahead!
Amazing! Glad it was a hit!
Refreshing salad recipe with a yummy sweet and savory dressing. A good way to fill up on veggies! We added roasted chicken and it tasted like a Sweetgreen salad!
Love that! Such a great lunch or dinner 🙂
I make this salad multiple times every month! It’s so easy and is a great way to fit in so many raw veggies that taste amazing with the peanut butter dressing. These lunches leave you filling full and satisfied! I have the recipe for this dressing on a notecard taped to the inside of my spice cabinet since I make it so much. And my husband always gets so excited when I make this! sometimes I’ll add in quinoa with it to make it more filling and sometimes I’ll put the chickpeas in the air fryer before to add some crisp
Absolutely! So glad you love the dressing – perfect for tons of different recipes. And great ideas to bulk the salad up!
10/10. This has become a go-to salad. PACKED with flavour and texture and the perfect amount of spice.
Liked the spicy cashew thai chickpea broccoli salad. Would also like some vegetarian dishes
Glad you enjoyed! You can get all of my vegetarian recipes here 🙂
A delicious recipe! Perfect combination of spice and peanut flavour I mixed it through rice pad Thai noodles and served as a main. Definitely one I will do again and again!
Love it! Glad you enjoyed!
Made this last night! So good, used the Brussels sprouts instead of broccoli, great sub! I also heated the salad up (a quick stir fry) for lunch the next day to help my digestion and it was also so delicious.
Love it! Sounds amazing!
Crunchy!! I omitted the carrot and bell pepper and cilantro. I added bok choy, apple, curly parsley, and black sesame seeds.( I dont tolerate pepper well and I didn’t have any cilantro) I made the dressing first in the bottom of a large shallow bowl, and then added the ingredients to that, saving all that extra cleanup. I am neither vegan nor vegetarian and this salad is so delicious, with just the right amount of spicy and sweet, umami and crunch, I absolutely forget it’s meatless and dairy free. 2000% will make again.
Perfect! This one’s great for customizing 🙂 Glad you enjoyed!
Great way to get variety of tastes and textures in meals.
Absolutely!
DELICIOUS and super hearty, we loved it!
Absolutely! Glad it’s a favorite 🙂
This is my second time making this salad and it’s one of my favorites! The flavor combinations are perfect and it’s amazing for leftovers!
So happy to hear that! Perfect meal prep lunch 🙂
This recipe is amazing! I knew we would live it, and it would be for dinners for a couple of evenings so I doubled the recipe right off. And I am so glad I did. The only things different I did was to use a food processor for the broccoli, and for the cabbage. (My wife has a hard time with hard veggies). And a added sugar snap peas because I had some I HAD to use up, and I thought they would go well, they do, and I mad 3 helpings of dressing, because I love my dressing lol. I tried it right away and had to run and leave this. Can’t wait for dinner now, and I have wonderful lunches all week! Thank you!
Sounds perfect! Great idea to use your food processor, too 🙂
Fantastic recipe! I’m always looking for satisfying veggie main dish recipes, and this one was great! I didn’t have all the vegetables, so just used what I had (half cauliflower/ half broccoli, celery instead of bell pepper, added radishes). So good. I will definitely make this again and I can’t wait to try your other salad recipes!
So happy to hear that! This one’s great for customizing 🙂 Hope you find more recipes here that you love!
Great crunch. Very satisfying. The dressing is so good I could eat it by itself.
Isn’t it amazing?? Glad you enjoyed!
I have made this 3 times now and it’s absolutely incredible! Super good with grilled chicken!
Love that! Perfect lunch or dinner 🙂
Didn’t think any other broccoli/chickpea salad combo could compare to the one with curried tahini dressing but this one is so right up there! I actually made it for my husband but took a bite and was won over! So, so good!!!
So glad you both loved this one!!
This salad is absolutely the best salad ever! Between all the colors and flavors, I don’t know what to do! But I did subs or two Allman butter instead of using peanut butter and it was just as delicious
So happy to hear you loved it, Laura! 🙂
Flavorful and nutritious. I felt the dressing needed something added, I can’t put my finger on what. The purple cabbage proved problematic because the color bled over time into the other veggies. The taste improved as the salad flavors blended overnight, but the chickpeas turned grey from the purple cabbage and the broccoli lost it’s vibrant green. It wasn’t visually appealing. Maybe green cabbage instead would be better.
Hi, Lorna. Sorry to hear about the bleeding colors! I think green cabbage would work equally well in here. So glad to hear it tasted delicious though 🙂
Love this salad! I have lots of trouble getting my veggies in, so this will be a new staple!
So happy you’re enjoying it, Kate!!
This is freaking delicious!! It was a big hit with the kids. 😀
Amazing!! So happy to hear you guys are loving it 🙂
Hi Monique, this salad looks amazing. I just found out I shouldn’t eat broccoli. Would it work to use cauliflower instead?
Thanks for your help.
Cauliflower’s a great substitution here–go for it! 🙂
This salad looks amazing and I can’t wait to try it!
I’m excited for you to try it, too! Let me know what you think 🙂
I omitted red pepper ibecause my daughter hates them), chickoeasI and cilantro (none of us are a fan) I
substitutedd edamame (about 3/4 cup) and a chopped Asian pear. So yummy. I found there was not quite enough dressing but I think I shredded the red cabbage too finely so it was pretty dense. Substantial enough as a main.
Ooh such a great idea to use edamame and asian pear–bet that was amazing!! And good to know about the dressing amount, thanks 🙂
Great salad to meal prep for a filling lunch on its own or as a side for dinners throughout the week. Love the broccoli base and variety of veggies. No adjustments needed!
Really great, held up well for meal prep. I waited to add cashews each day before eating to keep the crunch. Will definitely make again!
This recipe is the bomb. So easy to make and tasty. I added quinoa to mine! Will definitely make this a regular meal.
Great call on the quinoa!! Can’t wait for you to make it again!
Love this salad. So delicious and filling!
This recipe is quick, delicious, and makes enough to have lunch for the week!
Yay! Happy you’re a fan of this one, Bri 🙂
Made this for lunch today. Delicious!! The dressing has so much flavor! Monique’s recipes win every single time!
Aw thank you!! I’m so happy you loved it 🙂
I love the peanut dressing. Reminds me a lot of my creamy peanut sauce, but this one naturally is way more intense. Instead of the rice vinegar i opted for lime juice. Their aromatics are more intense and the overall sauce gets a bit more bright and fresh.
Thank you for sharing this recipe!
I’m so glad you love it, Kai! Thanks for leaving a review!
OMG, that dressing alone is out of this world good! My broccoli actually went bad so I just threw in an extra pepper and added kale to the mix. SO SO good and fresh! Will definitely be making this again (with hopefully broccoli next time)!
OMG isn’t it?! And those are great subs! Happy you love this recipe!
This salad came together really easily for a quick lunch using a bag of mixed salad (kale, broccoli, cabbage and some bits of cauliflower). I subbed almond butter for the peanut butter & added a squeeze of lime and it was delicious! I’d imagine some fresh Thai basil in the mix would also be delicious. Thanks for the healthy recipe!
Nice! I’m so happy you enjoyed it. And YES to the Thai basil 😍
This salad is ridiculously easy to whip together and perfectly crunchy and delicious! I forgot the jalapeño and skipped the chickpeas but I still loved it. Actually held up well for lunch the next day (eating it right now) and I think this will be part of my rotation.
Cant wait to make this soon for me can i skip red bell pepper as am not a big fan of red bell pepper i never had chopped thai – inspired broccoli salad before perfect for my after office meals
Sure, that’s totally fine! Enjoy!
I love this salad and have made it several times. I find that I must double-up on the dressing for everything to be evenly coated. This is a great salad for lunch and gets better with time.
Good to know about the dressing amount, thanks! So happy you love this one 🙂
This was so tasty and satisfying! I threw the carrots and cabbage in the food processor for quick grating, the dressing is so yummy I would double it next time. I didn’t put in jalapeños since my kids aren’t into spice, but the green onions added a nice kick! Thanks AK team for another great one.
Love this salad. My lunch tomorrow. Thank you
I love to see short video recipes without useless words and movements. Yours is really great! Thanks for sharing!
Thanks, happy you enjoyed it!
Soooo good! Every time I make this, I get asked for the recipe by everyone at the table. It’s really that good! The recipe is perfect as is, but sometimes we sub out marcona almonds for the cashews. I am also interested in making the dressing using almond butter instead of peanut butter for our legume free “cleanse” periods. We always double the dressing because it’s the best. And we make it with 1/2 Tamari 1/2 Coconut Aminos. SO GOOD! Thank you AK!
Wow this was DELICIOUS! I only had green cabbage but I don’t think it mattered to the taste. I also was feeling really lazy so I used the food processor to shred the carrot and broccoli. Yeah, I do think it would have been better for the broccoli to be in little pieces but the shredded was totally fine and I will happily do that again if I don’t feel like all the chopping. Because this salad definitely has a lot of chopping! Just leave time for it and put on some music or a podcast or something. Thanks for a great recipe I will certainly make again!
So good!! We used maple syrup vs honey and totally forgot the lime juice and cashews at the end. Will definitely add them next time. This recipe is definitely on our rotation now. The peanut sauce would be great for a spring roll dipping sauce too.
Happy it tasted great even without the lime and cashews! So excited for you to make it again with those 🙂 And yes totally agree about the peanut sauce!
Would it change the taste of the salad if I steamed the broccoli for a few minutes
Thank You
Hi, there! It’ll be a bit less crunchy but still totally delicious 🙂
This salad is so full of wonderful flavor. It is so healthy with a limited amount of oil and perfectly balanced. I wouldn’t change a thing. So flexible to add whatever vegetables you like. Thank you so much for sharing this recipe.
Thanks so much for the review, Joy! SO happy you love it 🙂
This recipe was delicious even before the dressing with all of the fresh ingredients. The dressing is BEYOND! I made for meal prep for a few days for lunches. I kept in separate air right containers and had no issues. Will definitely be adding to my regular rotation.
Always double this winner. It keeps well in the fridge!
That’s such a great idea, Kelsey! SO happy you enjoy this recipe 😊
You can literally drink this dressing, guys… holy YUM!! The salad I mixed up to have tomorrow and I know it’s gonna be amazing!! Thank you for this one !! Followed exactly but added crushed red pepper flakes to my dressing cuz I like that, alot!!
Absolutely! So glad you are enjoying this recipe ❤️
Flavorful, healthy, crunchy and semi-quick. Absolutely delicious! Love the kick of the cayenne and the jalapeño!
This salad was fantastic. I will be adding this to my weekly list of recipes. It’s THAT GOOD!!
Excellent! I am so excited that you are loving this salad, perfect for summer lunches 🙂☀️
Delicious! The whole family loved it and we’re all looking forward to fighting over the leftovers (just a scoop!) tomorrow. The dressing is insanely good! Thank you for a great recipe. 🙂
(It’s not letting me rate it 5 stars, so I’m just letting you know that it is 5 stars from me.)
Excellent! I am so glad you found this recipe and are loving it, Alison. ❤️