Vegan Broccoli Cashew Salad
This Vegan Broccoli Cashew Salad marries the nostalgic crunch of classic broccoli salads with a lively, sesame–ginger–miso dressing inspired by East Asian flavors. Charred-tipped broccoli and buttery cashews bring deep roasted notes, while ribbons of carrot, sweet bell pepper, and herbs keep every bite bright and fresh. A squeeze of lime and toasted sesame finish the salad with perfume and snap.
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 ½ lb broccoli florets cut into bite-size pieces (peeled stems sliced optional)
- 2 tbsp olive oil for roasting
- ¾ tsp kosher salt for roasting
- ½ tsp black pepper freshly ground, for roasting
- ¾ 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
- ½ 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
- ¼ 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 425°F / 220°C. 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 5–6 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 (30–45 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
Chef’s Tips:
- Maximize Char: For extra-crisp edges, preheat the empty baking sheet for 5 minutes at 425°F / 220°C before adding the broccoli.
- Air-Fryer Option: Cook broccoli at 400°F / 205°C for 10–12 minutes, shaking halfway; add cashews for the final 2–3 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 300°F / 150°C for 5 minutes if needed.
- Salt Awareness: Miso and tamari add salinity—taste the dressing before adding extra salt.
Nutrition
Calories: 412kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gSodium: 938mgPotassium: 979mgFiber: 8gSugar: 10gVitamin A: 7524IUVitamin C: 207mgCalcium: 144mgIron: 4mg
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