Broccoli Salad
This vibrant salad features a creamy, sweet, and spicy bang bang dressing made from mayonnaise, sweet chili sauce, and Sriracha. It perfectly coats crisp veggies, delivering a flavorful kick balanced with a hint of sweetness.
Ingredients
â…“ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon fresh lime juice (about 1 small lime)
2 teaspoons Sriracha
½ teaspoon garlic powder
¼ teaspoon salt
4 cups broccoli florets, cut into ½-inch pieces
1 cup shredded red cabbage
1 small carrot, peeled and shredded (about ½ cup)
½ cup frozen shelled edamame, thawed
¼ cup fresh cilantro, chopped
2 medium scallions, thinly sliced (about ¼ cup)
2 tablespoons chopped salted cashews
Instructions
In a large bowl, whisk together mayonnaise, sweet chili sauce, lime juice, Sriracha, garlic powder, and salt until smooth.
Add broccoli florets, shredded cabbage, shredded carrot, thawed edamame, chopped cilantro, and sliced scallions to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.
Sprinkle the chopped cashews over the top just before serving for a crunchy finish.
- Pro Tip
For the best texture, toss the salad right before serving to keep the broccoli crisp. If you want the flavors to meld more, refrigerate the salad for 15-30 minutes before serving—but avoid too long or the broccoli may soften. Also, feel free to swap cashews for toasted almonds or peanuts for a different crunch!
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