Quick Broccoli Salad (with the Best Cashew Dressing)

Fresh, crunchy, and packed with flavor — this quick broccoli salad is ready in just 15 minutes! Featuring tender-crisp broccoli and a rich, salty-sweet cashew dressing made with garlic, ginger, and sesame oil, it’s the perfect balance of texture and taste.

Why You’ll Love This Broccoli Salad

• Fast and easy – On the table in 15 minutes flat.

• Nutrient-rich – Packed with fiber, vitamins, and healthy fats.

• Crunch and flavor – Cashews, chili, and sesame oil bring bold flavor.

• Make ahead – The dressing can be prepared in advance for quick meals.

Key Ingredients

Broccoli: Blanched until tender-crisp for that perfect bite.
Rice wine vinegar: Adds a tangy base for the dressing.
Sesame oil: Infuses the salad with deep, nutty aroma.
Honey: A touch of sweetness balances the spice and acidity.
Ginger and garlic: Fresh aromatics that give the dressing a kick.
Cashews: Add crunch and richness to every bite.

Ingredients (10)

• 1 head (about 450g) broccoli, cut into florets, stem peeled into ribbons

• 2 tbsp rice wine vinegar

• 1 tbsp avocado or macadamia oil

• 1 tsp sesame oil

• 1 tsp honey

• 1 garlic clove, crushed

• 3cm piece fresh ginger, cut into matchsticks

• 1 tsp Gourmet Garden Chilli Lightly Dried, plus 1-2 tsp extra to taste

• 2 green shallots, thinly sliced

• 2 tbsp roasted salted cashews, chopped

Method

Step 1
Blanch broccoli in boiling water for 2 minutes until bright green and tender-crisp. Drain, cool in iced water for 2 minutes, then pat dry.

Step 2
In a jar, combine vinegar, oils, honey, garlic, ginger, and chili. Shake well until blended.

Step 3
Arrange broccoli on a serving plate, drizzle with dressing, and toss. Top with shallots, cashews, and extra chili.

Chef’s Tip

• Substitute broccoli with cauliflower for a twist.

• Wrap unwashed broccoli in a damp cloth and store in the fridge to keep it fresh longer.

Nutrition (per serving)

Energy: 695 kJ (166 cal)
Protein: 6.5g
Fat: 13.4g (Saturated: 1.9g)
Carbohydrates: 2.3g