Raw Broccoli and Cashew Salad

Introduction

Are you ready for a burst of fresh flavor? Our Raw Broccoli and Cashew Salad is here to brighten your day. It’s a truly special dish that brings together the best of fresh ingredients in a delightful way.

This salad combines crisp, tender raw broccoli with sweet dried cranberries and crunchy roasted cashews. Everything comes together in a creamy, tangy cashew-based dressing. It’s a symphony of textures and tastes that will surprise and delight your palate with every single bite!

The best part? It’s incredibly easy and quick to make. There’s no cooking involved, just a bit of chopping and a quick blend for the dressing. You can have this vibrant, healthy dish ready in under 20 minutes. It’s perfect for a speedy lunch, a fresh side dish, or a healthy meal prep option. So, let’s dive in and discover your new favorite go-to salad!

Cooking Time & Prep Time

• Prep Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 20 minutes

Small tip: To save even more time, you can chop your broccoli and red onion a day ahead. Store them in airtight containers in the fridge until you’re ready to assemble.

Ingredients

Makes 4 servings

For the Salad

• 4 cups (about 1 lb) fresh broccoli florets, finely chopped
• 1/4 cup finely diced red onion
• 1/2 cup dried cranberries
• 1/2 cup roasted cashews, roughly chopped

For the Creamy Cashew Dressing

• 1/2 cup raw cashews
• 1/2 cup cold water
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup (or honey for non-vegan option)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

1. Step 1: Prepare Cashews for Dressing

   Start by preparing the raw cashews for the dressing. Place the 1/2 cup of raw cashews in a small bowl. Cover them with hot water and let them soak for at least 10-15 minutes. This step helps soften them, ensuring a super creamy dressing. If you have more time, soaking them in cold water for a few hours or overnight works too.

   Small tip: Soaking cashews is key for a silky-smooth dressing. Don’t skip this step!

2. Step 2: Chop the Salad Ingredients

   While the cashews are soaking, prepare your fresh vegetables. Finely chop the fresh broccoli florets into small, bite-sized pieces. You want them small enough to easily eat and mix well with the other ingredients. Then, finely dice the red onion.

   Small tip: For a finer texture, you can pulse the broccoli florets in a food processor a few times. Be careful not to over-process them into a mush.

3. Step 3: Blend the Creamy Dressing

   Drain the soaked cashews and rinse them well. Transfer the drained cashews to a high-speed blender. Add the cold water, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Blend on high until the dressing is completely smooth and creamy. This should take about 1-2 minutes, scraping down the sides as needed.

   Small tip: If your dressing is too thick, add a teaspoon of water at a time until it reaches your desired consistency. It should be pourable but still rich.

4. Step 4: Combine Salad Components

   In a large mixing bowl, combine the finely chopped broccoli and diced red onion. Add the dried cranberries and the roughly chopped roasted cashews to the bowl. Give everything a gentle toss to distribute the ingredients evenly.

5. Step 5: Dress the Salad

   Pour the freshly blended creamy cashew dressing over the salad ingredients in the bowl. Use a large spoon or spatula to gently fold and toss everything together. Make sure all the broccoli and other ingredients are well coated with the delicious dressing.

   Small tip: You can start with about two-thirds of the dressing and add more if needed. This allows you to control the creaminess to your preference.