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Broccoli Salad Recipe
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Addictive crunch, keeps for days!|Made it twice this week already!|Perfect balance of creamy and fresh!|Kids actually asked for seconds!|Great protein boost with nuts!|Travels well to potlucks!|Converted a broccoli hater instantly!|Dressing complements without overwhelming!
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Broccoli Salad Recipe

Master how to make this quick and easy broccoli salad recipe featuring crisp florets, crunchy nuts, and sweet-tart cranberries coated in a creamy dressing. Perfect for meal prep, picnics or as a healthy side dish that comes together in minutes.

Prep

20 mins

Cook

0 mins

Serve

4

Kcal

280

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g broccoli, cut into small florets</li><li class="ingredients-single-item">150g red cabbage, finely sliced</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">75g dried cranberries</li><li class="ingredients-single-item">50g sunflower seeds, toasted</li><li class="ingredients-single-item">50g pumpkin seeds, toasted</li><li class="ingredients-single-item">40g fresh coriander, roughly chopped</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp honey (or maple syrup for vegan option)</li><li class="ingredients-single-item">2 tsp cumin seeds, lightly toasted</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">½ tsp chilli flakes (adjust to taste)</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Bring a large pot of water to the boil. Add a generous pinch of salt, then blanch the broccoli florets for exactly 2 minutes - you want them to be bright green and slightly tender but still with a good crunch. Immediately drain and plunge into a bowl of ice water to stop the cooking process. Once cool, drain thoroughly and pat dry with kitchen paper.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a dry frying pan, toast the cumin seeds over medium heat for about 1 minute until fragrant, shaking the pan frequently to prevent burning. Remove from heat and set aside. In the same pan, toast the sunflower and pumpkin seeds until they start to pop and turn golden (about 2-3 minutes), then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, make the dressing by whisking together olive oil, lemon juice, honey, toasted cumin seeds, garam masala, chilli flakes, salt and black pepper until well combined. Taste and adjust seasoning if needed - it should be tangy with a nice balance of sweetness and spice.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the dried broccoli to the bowl with the dressing, along with the red cabbage, red onion, dried cranberries, and most of the toasted seeds (reserve some for garnish). Toss everything together thoroughly, ensuring all the vegetables are evenly coated with the dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Fold in the chopped coriander, reserving a little for garnish. Allow the salad to sit for at least 15-20 minutes before serving - this resting time lets the flavours meld and slightly softens the raw vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Just before serving, transfer the salad to a serving platter and scatter over the reserved toasted seeds and coriander. This salad can be made up to 4 hours in advance and kept refrigerated, though it's best enjoyed at room temperature to fully appreciate the flavours.</li></ol>
FAQ for
Broccoli Salad Recipe

How can I keep my broccoli salad crisp without it becoming soggy?

For a crisp broccoli salad, ensure you blanch the broccoli for exactly 2 minutes and immediately plunge into ice water. Pat the broccoli completely dry before combining with dressing. You can also add the dressing just before serving to maintain maximum crunch.

Is this spiced broccoli and red cabbage salad suitable for vegans?

Yes! This colourful salad can easily be made vegan by substituting the honey with maple syrup in the dressing. All other ingredients are already plant-based, making this a nutrient-dense option for anyone following a vegan diet.

What are the best ways to toast seeds for maximum flavour in salads?

Toast seeds in a dry frying pan over medium heat, shaking frequently to prevent burning. They're ready when they become fragrant and slightly golden (2-3 minutes). For even toasting, use a single layer of seeds. The popping sound indicates they're nearly done.

How far in advance can I prepare this salad for a dinner party?

This salad can be prepared up to 4 hours ahead and refrigerated. For best results, bring it to room temperature before serving to enhance the flavours. If preparing further in advance, keep the dressing separate and combine just before serving.

What main dishes pair well with a spiced broccoli and seed salad?

This vibrant salad pairs beautifully with grilled meats like lamb chops or chicken thighs, roasted salmon, or plant-based options like falafel or spiced lentil burgers. The tangy, spiced dressing complements rich mains while the crunchy texture adds contrast.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Add a generous pinch of salt, then blanch the broccoli florets for exactly 2 minutes - you want them to be bright green and slightly tender but still with a good crunch. Immediately drain and plunge into a bowl of ice water to stop the cooking process. Once cool, drain thoroughly and pat dry with kitchen paper." }, { "@type": "HowToStep", "name": "Toast spices and seeds", "text": "In a dry frying pan, toast the cumin seeds over medium heat for about 1 minute until fragrant, shaking the pan frequently to prevent burning. Remove from heat and set aside. In the same pan, toast the sunflower and pumpkin seeds until they start to pop and turn golden (about 2-3 minutes), then set aside to cool." }, { "@type": "HowToStep", "name": "Make dressing", "text": "In a large bowl, make the dressing by whisking together olive oil, lemon juice, honey, toasted cumin seeds, garam masala, chilli flakes, salt and black pepper until well combined. 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This salad can be made up to 4 hours in advance and kept refrigerated, though it's best enjoyed at room temperature to fully appreciate the flavours." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Nakamura", "datePublished": "2023-08-12", "reviewBody": "This salad is absolutely fantastic! The combination of crunchy broccoli, spices and sweet cranberries creates such a perfect balance. I made it for a potluck and everyone wanted the recipe.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2023-08-15", "reviewBody": "I've been looking for healthy meal prep options and this salad is now in my regular rotation. It stays fresh for days in the fridge and the flavors actually get better over time!", "name": "Excellent for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2023-09-03", "reviewBody": "The spice combination in this salad is brilliant! I used maple syrup instead of honey for the vegan option and it worked perfectly. The toasted seeds add such a wonderful texture.", "name": "Brilliant Spice Blend", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2023-09-22", "reviewBody": "I'm not usually a fan of raw broccoli but the quick blanching technique in this recipe makes all the difference. The cumin and garam masala add such a unique flavor profile!", "name": "Converted Me to Broccoli", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Bennett", "datePublished": "2023-10-11", "reviewBody": "Made this for a family BBQ and it was the perfect side dish. Even my kids who normally avoid vegetables had seconds! The cranberries and honey balance the spices perfectly.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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