This is a crunchy broccoli and carrot salad dressed in a Sriracha-lime vinaigrette with toasted cashews and sesame seeds. It comes together in 30 minutes, holds up well in the fridge for several days, and works as a side or a light lunch on its own. If you like heat and want a vegetable salad that actually keeps its texture overnight, this one delivers.
What makes this version work
Two things matter most here. First, the blanch-and-shock step: 90 seconds in heavily salted boiling water followed immediately by an ice bath stops the broccoli at crisp-tender and locks in the bright green color. Skip the ice bath and the carry-over heat keeps cooking the florets until theyโre soft and dull. Second, the dressing is built as a proper emulsion โ neutral oil whisked in last โ so it clings to the vegetables instead of pooling at the bottom of the bowl. That coating is what lets the salad taste just as good on day two or three as it does freshly tossed. Dress it right before serving if you want maximum crunch; if youโre packing lunches for the week, toss it fully dressed and store it cold โ it softens slightly but holds its flavor well.
Substitutions that actually work
- Sriracha: Sambal oelek works and gives a slightly chunkier texture. Chili-garlic sauce also works; reduce the grated garlic in the dressing by half since it already contains garlic.
- Toasted sesame oil: Donโt skip or substitute this โ itโs a small amount but it anchors the dressingโs flavor. Regular sesame oil (untoasted) is noticeably weaker.
- Cashews: Roasted peanuts are the most natural swap and keep the Southeast Asian profile intact. Sunflower seeds work if you need a nut-free version.
- Rice vinegar: Unseasoned is specified for a reason โ seasoned rice vinegar contains added sugar and salt, which will throw off the dressing balance.
- Honey: Maple syrup is listed as an option and works equally well, keeping the recipe fully vegan.
Troubleshooting
- Dressing tastes flat or one-dimensional: Taste it before tossing. It should hit sour, salty, sweet, and spicy in that order. If it tastes dull, add a small pinch of salt first โ that usually brings everything into focus before you reach for more lime or Sriracha.
- Carrots releasing water and diluting the dressing: After julienning or grating, toss the carrots with a small pinch of salt and let them sit in a colander for 10 minutes, then pat dry. This draws out excess moisture before they go into the bowl.
- Cashews going soft in storage: Store toasted cashews and sesame seeds separately in a small container and add them right before eating. They lose their crunch within a few hours once dressed.
- Salad too spicy after sitting overnight: Sriracha heat intensifies as the dressing soaks in. If youโre making this ahead, reduce Sriracha to 2 tablespoons and add the third only after tasting the next day.
- Broccoli stems going to waste: The recipe notes you can use peeled stems โ slice them thin on the bias. They stay crunchy longer than the florets and add good texture variation.
Spicy Sriracha Broccoli and Carrot Salad
Equipment
- Rimmed baking sheet
- Parchment paper
- Large pot
- Colander
- Large mixing bowl
- Small bowl or measuring cup
- Whisk
- Chef's Knife
- Cutting board
- Microplane or zester
- Vegetable peeler or julienne peeler
- Box grater (optional)
- Tongs
- Salad Spinner (optional)
Ingredients
For the Sriracha-Lime Dressing:
- 3 tbsp Sriracha
- 2 tbsp fresh lime juice from about 1 lime
- 1 tbsp unseasoned rice vinegar
- 1 tbsp low-sodium soy sauce
- 2 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- 2 tbsp neutral oil avocado or grapeseed
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ยผ tsp kosher salt plus more to taste
For the Salad & Garnish:
- 1 lb broccoli crowns, cut into small florets stems peeled and sliced if tender
- 1 tbsp kosher salt for blanching water
- 4 cups ice cubes for ice bath
- 2 large carrots, peeled and julienned or coarsely grated
- 3 pieces scallions, thinly sliced white and green parts
- ยฝ medium red bell pepper, thinly sliced optional but recommended
- ยฝ cup fresh cilantro leaves, chopped loosely packed
- 1 tsp finely grated lime zest
- โ cup raw cashews, roughly chopped
- 1 tbsp white sesame seeds
- 1 medium lime, cut into wedges for serving
- ยผ tsp red pepper flakes optional, for extra heat
Instructions
- Toast Nuts and Seeds: Heat the oven to 350ยฐF / 175ยฐC. Line a rimmed baking sheet with parchment, spread the cashews and sesame seeds in a single layer, and toast for 6โ8 minutes, shaking the pan halfway, until the cashews are lightly golden and the sesame smells nutty. Transfer to a plate to cool.
- Prepare an Ice Bath: Fill a large mixing bowl halfway with cold water and add about 4 cups of ice. Set aside.
- Blanch the Broccoli: Bring a large pot of water to a rolling boil and season with 1 tbsp kosher salt. Add the broccoli florets and blanch for 1ยฝโ2 minutes until vivid green and crisp-tender. Drain into a colander, then immediately shock in the ice bath for 1โ2 minutes to halt cooking. Drain well and pat dry (or spin in a salad spinner) so the dressing clings.
- Make the Dressing: In a small bowl or measuring cup, whisk together Sriracha, lime juice, rice vinegar, soy sauce, honey, and toasted sesame oil. While whisking, slowly stream in the neutral oil until emulsified and glossy. Fold in the grated ginger and garlic; season with a pinch of salt to taste.
- Prep the Vegetables: Julienne or coarsely grate the carrots, thinly slice the scallions and red bell pepper, and chop the cilantro. Zest about 1 tsp lime zest with a microplane for fragrant citrus lift.
- Toss the Salad: In a large bowl, combine the dried broccoli, carrots, bell pepper, scallions, cilantro, and lime zest. Add about two-thirds of the dressing and toss until every surface is lightly coated and glossy. Let stand for 5 minutes to gently soften the carrots.
- Finish and Serve: Fold in half of the toasted cashews and sesame seeds. Taste and add more dressing and salt as needed. Plate the salad, shower with the remaining cashews and sesame, and serve with lime wedges and a pinch of red pepper flakes for extra heat.
Notes
- Heat Dial: For a milder salad, start with 2 tbsp Sriracha and add more to taste; for extra punch, stir 1/4 tsp red pepper flakes into the dressing.
- Texture Insurance: Dry the blanched broccoli thoroughlyโexcess water will thin the dressing and mute flavor.
- Make-Ahead: Dressing keeps 5 days refrigerated. Blanch and chill broccoli up to 24 hours ahead; toss just before serving.
- Swap it: Cashews can be replaced with roasted peanuts or almonds; rice vinegar with white wine vinegar; honey with maple syrup for vegan.
- Meal it Up: Add chilled soba noodles or shredded rotisserie chicken to make this a heartier main.
Nutrition
Frequently asked questions
Can I make this salad the night before?
Yes โ itโs actually one of the better salads for making ahead. The broccoli and carrots absorb the dressing overnight and the flavors deepen. Store the cashews and sesame seeds separately and add them just before serving so they stay crunchy.
How spicy is this, and can I tone it down?
With 3 tablespoons of Sriracha itโs noticeably hot โ a steady burn rather than a sharp spike. Start with 1.5 tablespoons if youโre sensitive to heat or serving kids, then taste the dressing and adjust before tossing.
Can I add protein to make it a full meal?
Shredded rotisserie chicken or cooked soba noodles both work well without changing the character of the salad. Add them when you toss everything together; soba in particular soaks up the dressing nicely and bulks the dish out to four solid main-course portions.