Hellooooo from this new mama! I came home from the hospital after a hard delivery craving anything and everything nourishing for my body. I would compare it to how you feel after coming home from a vacation where you’re off your routine and just need something PACKED with veggies to fuel and nourish you.
Now don’t get me wrong, I love a good leafy green salad but is there anything better than a NON-LETTUCE salad that’s crunchy, flavorful and packed with a literal rainbow of vegetables? Nope.
Today, I’m back with another simple, yet incredibly addicting broccoli salad recipe that will make you want to run to the store and stock up on every single veggie available. GET READY TO EAT THE RAINBOW KIDS.
Thai broccoli salad ingredients
This gorgeous thai broccoli salad is not only beautiful, but it includes plenty of rainbow veggies that will stay crunchy all week long. It’s tossed in sweet & spicy peanut dressing that you’re bound to make again and again, and garnished with perfectly salty roasted cashews (even better if they’re honey roasted!) This broccoli salad is gluten & grain free, easily made vegan, and might just be your new favorite lunch to meal prep. Here’s what you’ll need:
For the salad:
- Shredded red cabbage
- Shredded carrot
- Red bell pepper
- Fresh cilantro
For the spicy peanut dressing:
- Creamy, natural peanut butter
- Honey (or maple syrup to keep it vegan)
- Rice vinegar
- Sesame oil
- Fresh ginger
- A pinch of cayenne to truly make it a “spicy” peanut dressing, but it will be delicious either way.
Tips for making this chopped Thai broccoli salad
- Chop your broccoli very finely. Yes, you’ll use raw broccoli for this salad — it’s delicious! If you’re sensitive to raw veggies like broccoli you can feel free to give it a quick blanch to make it a little bit easier to digest, but I think it’s perfect as is. The trick to this salad is to make sure your broccoli is VERY finely chopped. Get wild with that knife and chop, chop, chop!
- Feel free to adjust the sweetness & spiciness of the dressing. Personally, I prefer just one tablespoon of honey (or maple syrup) and I love a hearty pinch of cayenne, but you can easily adjust this based on your preferences. I recommend tasting as you go when mixing the dressing. If you want it spicier or sweeter, just adjust seasonings as necessary.
- This recipe is great for meal prep or feeding a crowd. I absolutely love making this during the week because it keeps well in the fridge, but it’s also perfect for parties & gatherings! Abra and I noshed on it all week long after we tested it out. Feel free to double it for a crowd to make a yummy side dish that everyone will love. I suggest leaving out the cashews until you are ready to serve.
How to store broccoli salad
As I mentioned, this crunchy chopped Thai broccoli salad gets even better over the course of a few days as it marinates in the delicious, spicy peanut dressing. Store it in an airtight container (or a few meal prep containers like these) for up to 5 days and enjoy all week long. It’s also perfect for both parties and meal prep, and you can easily make it the night before.
What to serve with this chopped Thai broccoli salad:
This Thai broccoli salad packs plenty of protein, fiber & flavor to eat on its own for lunch, but it also makes the perfect side dish for a party. Here are some other delicious plant based sides and mains that you can serve it with:
If you’re not vegan or vegetarian, this recipe is delicious with simple chicken breast on top (check out these marinades for the perfect inspo!) or as a side to my famous One Pan Ginger Chicken Meatballs with Peanut Sauce.
See how to make this Thai broccoli salad:
I hope you love this easy chopped Thai broccoli salad. If you make it, please leave a comment below and rate the recipe — I really appreciate it! xo.
Spicy Cashew Thai Chickpea Broccoli Salad
Gorgeous spicy cashew Thai chickpea broccoli salad made with colorful veggies like carrot, cabbage and bell pepper. This easy vegan Thai broccoli salad is tossed in a spicy peanut dressing and is packed with delicious, plant based protein thanks to chickpeas!
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 medium head broccoli, VERY finely chopped into bite sized pieces (3-4 cups FINELY diced)
- 2-3 cups packed shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, diced
- ¼ cup diced green onions (mostly green part)
- 1 jalapeno, seeded and finely diced
- 1/2 cup chopped fresh cilantro
- For the dressing:
- ¼ cup natural creamy peanut butter
- 2 1/2 tablespoons low sodium gluten free soy sauce or coconut aminos
- 1 tablespoon honey (or pure maple syrup)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (or sub olive oil)
- 1 teaspoon fresh grated ginger
- 1 clove garlic, finely minced
- Optional: ¼ teaspoon red cayenne pepper
- 2 tablespoons warm water, to thin dressing
- To garnish:
- ½ cup roasted cashew halves (honey roasted is yummy)
In a large bowl, add the chickpeas, finely chopped broccoli, shredded red cabbage, shredded carrots, red bell pepper, green onion, jalapeno and cilantro. Set aside.
Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper and water. Drizzle over the salad and toss well to combine. Sprinkle roasted cashews on top and toss a few more times.
Serve immediately with a fresh squeeze of lime juice or place in the fridge for later. Salad will keep well covered in the fridge for up 4-5 days. Serves 4.
Feel free to double the recipe for a crowd to make a yummy side dish that everyone will love. I suggest leaving out the cashews until you are ready to serve. Salad will stay good for 3-5 days in the fridge.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats