This salad is roasted broccoli and toasted cashews tossed with raw vegetables and a sesame-ginger-miso dressing โ substantial enough to eat as a full meal. The oven does the heavy lifting: 20 minutes of high heat turns ordinary broccoli into something with real flavor, and the dressing clings to every charred edge. It comes together in 40 minutes and holds up well, which makes it useful on a weeknight or for feeding a group.
The short version of why this works
Two things make this salad worth the effort. First, roasting the broccoli at 425ยฐF until the edges char gives you flavor you simply cannot get from raw florets โ the caramelization adds depth that stands up to a bold dressing instead of getting lost under it. Second, the dressing is built to cling. Miso and toasted sesame oil give it body, and the combination of rice vinegar, lime juice, and tamari keeps it sharp enough to cut through the natural sweetness of the carrots and bell pepper. A dressing thatโs too thin just pools at the bottom of the bowl; this one coats. Those two things โ roasted base, clingy dressing โ are what separate this from a forgettable vegetable bowl.
Smart swaps
- White miso: This is the one ingredient worth tracking down. Yellow miso works in a pinch but is saltier and more pungent โ use slightly less. Red miso will overpower everything else.
- Tamari vs. soy sauce: Either works. Tamari keeps it gluten-free; standard soy sauce is fine if thatโs not a concern.
- Neutral oil in the dressing: Avocado or grapeseed oil are called for because they donโt compete with the sesame oil. Olive oil works but adds its own flavor.
- Cashews: Raw cashews toast in the oven alongside the broccoli. If you only have pre-roasted cashews, skip the oven step and add them directly to the bowl โ just watch the salt level since many roasted cashews are already salted.
- Cilantro: If cilantro is a problem, flat-leaf parsley or thinly sliced fresh basil both work without wrecking the balance.
Common problems and fixes
- Broccoli steams instead of roasting: This happens when the florets are crowded or still wet. Use a large enough baking sheet that pieces arenโt touching, and dry the broccoli thoroughly before oiling it โ even a minute with a clean towel helps.
- Dressing tastes flat: Taste it before it goes on the salad. If itโs missing brightness, add more lime juice a teaspoon at a time. If it tastes sharp but thin, a little more miso or a few extra drops of sesame oil will round it out.
- Cashews go soft: They lose their crunch quickly once dressed. If youโre making this ahead, keep the cashews separate and add them right before serving.
- Salad feels heavy or one-note: The raw vegetables โ cabbage, carrot, scallion โ are doing real textural work here. Donโt skip or reduce them; theyโre what keeps the roasted components from feeling dense.
- Everything slides to the bottom of the bowl: Dress it at the table โ a pre-dressed salad goes limp fast. Toss just before serving so the dressing coats rather than saturates.
Make-ahead notes
You can get most of the work done in advance. Roast the broccoli and cashews, prep all the raw vegetables, and mix the dressing โ store each separately in the fridge for up to 3 days. The dressing may thicken slightly when cold; whisk in a teaspoon of water or lime juice to loosen it before using. Keep the cashews at room temperature in a small container so they stay crisp. When youโre ready to eat, combine the vegetables and broccoli in a large bowl, pour the dressing over, toss well, and finish with sesame seeds and lime zest. The assembled salad holds for about 2 hours at room temperature, or up to a day in the fridge if already dressed โ though the cashews will soften and the cabbage will wilt slightly by then.
Vegan Broccoli Cashew Salad
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl or jar with lid
- Whisk
- Chef's Knife
- Cutting board
- Tongs or spatula
- Microplane or fine grater
Ingredients
For the Salad Base & Roast:
- 1 ยฝ lb broccoli florets cut into bite-size pieces (peeled stems sliced optional)
- 2 tbsp olive oil for roasting
- ยพ tsp kosher salt for roasting
- ยฝ tsp black pepper freshly ground, for roasting
- ยพ cup raw cashews whole or halves
- 1 medium red bell pepper thinly sliced
- 2 medium carrots peeled into ribbons or julienne
- 1 cup red cabbage finely shredded
- 4 pieces scallions thinly sliced on a bias
- ยฝ cup fresh cilantro roughly chopped, plus extra leaves for garnish
For the Dressing:
- 1 tbsp white miso paste mild (shiro) miso
- 1 tbsp tamari or soy sauce
- 2 tsp maple syrup pure
- 2 tbsp rice vinegar unseasoned
- 1 tbsp lime juice freshly squeezed
- 2 tbsp neutral oil avocado or grapeseed
- 1 tbsp toasted sesame oil dark, fragrant
- 2 tsp fresh ginger finely grated
- 1 clove garlic finely minced
- ยผ tsp red pepper flakes optional, to taste
For the Finishing:
- 1 tbsp sesame seeds toasted
- 1 tsp lime zest finely grated
Instructions
- Preheat the Oven: Set a rack in the center and preheat to 425ยฐF / 220ยฐC. Line a rimmed baking sheet with parchment for easy cleanup.
- Season the Broccoli: Pat the broccoli florets very dry. Toss with olive oil, kosher salt, and black pepper until evenly coated; spread in a single layer on the baking sheet, leaving space between pieces for proper roasting.
- Roast and Toast: Roast the broccoli for 15 minutes, then stir to expose new surfaces. Scatter the raw cashews over the pan and continue roasting 5โ6 minutes more, until the broccoli edges are charred and the cashews are golden and fragrant. Transfer to a large bowl and cool 5 minutes.
- Whisk the Dressing: In a small bowl, whisk the miso, tamari, and maple syrup until smooth. Add rice vinegar, lime juice, neutral oil, and toasted sesame oil; whisk until emulsified (30โ45 seconds). Stir in the ginger, garlic, and red pepper flakes.
- Build the Salad: To the bowl with roasted broccoli and cashews, add the red bell pepper, carrot ribbons, shredded red cabbage, scallions, and chopped cilantro. Drizzle over about two-thirds of the dressing and toss until every piece glistens. Let the salad rest 5 minutes to lightly soften the vegetables.
- Finish and Serve: Add more dressing to taste. Shower with toasted sesame seeds and lime zest. Adjust with a pinch of salt or an extra squeeze of lime if desired, and serve warm or at room temperature.
Notes
Chefโs Tips:ย
- Maximize Char: For extra-crisp edges, preheat the empty baking sheet for 5 minutes at 425ยฐF / 220ยฐC before adding the broccoli.
- Air-Fryer Option: Cook broccoli at 400ยฐF / 205ยฐC for 10โ12 minutes, shaking halfway; add cashews for the final 2โ3 minutes.
- No-Oven Method: Blanch broccoli florets 2 minutes in boiling salted water, shock in ice water, drain very well, then proceed with the recipe (skip the roasting oil).
- Allergy Swap: Replace cashews with toasted pumpkin seeds or sunflower seeds; keep the same amounts.
- Make-Ahead: Dressing keeps 1 week refrigerated; store salad and nuts separately. Re-crisp nuts at 300ยฐF / 150ยฐC for 5 minutes if needed.
- Salt Awareness: Miso and tamari add salinityโtaste the dressing before adding extra salt.
Nutrition
FAQ
Can I make this salad without a full oven setup โ like on a sheet pan in a toaster oven?
Yes, a toaster oven at the same temperature works fine for smaller batches. Just make sure youโre still using a single layer and giving the broccoli room โ crowding is the main thing to avoid regardless of the oven type.
Is this salad filling enough to eat as a main dish, or is it really just a side?
Itโs genuinely filling as a main for most people, especially with the cashews adding protein and fat. If you want more staying power, serve it over cooked farro, brown rice, or soba noodles โ the dressing works well with grains.
Can I use frozen broccoli instead of fresh?
Fresh broccoli is strongly preferred here. Frozen broccoli releases a lot of water when it roasts, which makes it steam rather than caramelize โ youโll lose the charred edges that give this salad its flavor.
How spicy is this? My family doesnโt like heat.
Without the red pepper flakes itโs not spicy at all โ the ginger adds warmth but not heat. The flakes are listed as optional, so just leave them out.
Can I use a different nut or seed instead of cashews?
Whole roasted almonds or sunflower seeds both work well and stay crunchier longer once dressed. Peanuts are another solid option and pair naturally with the sesame-ginger flavors in the dressing.
My dressing separated after sitting in the fridge. Is it still good?
Yes, separation is normal โ the oils and water-based ingredients will split when cold. Give it a good whisk or shake in a jar and it will come back together quickly.