Skill Level
Roasted Broccoli Salad with Peanut Dressing
Salad
Broccoli | 8 Cups | |
Watermelon Radish | 1 | |
Red Cabbage | 2 Cups | |
Garlic | 3 Cloves | |
Carrots | 1 Cup | |
Red Chilis | 2 | |
Salted Roasted Cashews | 1 Cup | |
Cilantro | 1/4 Cup |
Peanut Dressing
Peanut Butter | 1/2 Cup | |
Rice Wine Vinegar | 1/2 Cup | |
Honey | 6 Tablespoons | |
Ponzu Sauce | 1/4 Cup | |
Chili Garlic Sauce | 1/4 Cup | |
Green Onions | 2 | |
Toasted Sesame Oil | 3 Tablespoons |


Crunchy roasted broccoli combined with salty cashews and crisp vegetables really makes for a delicious salad!
There is a added shortcut to make this Salad even easier, use pre shredded Carrots you can find in the produce department.
The Garlic Crisps are a great way to add texture and flavor.
- Roast the Garlic chips first by peeling the Garlic Clove and slicing them then adding them to a small pan with about 1/4 Cup of Olive Oil (enough to cover the Garlic) and bring to a medium heat and cook until the Garlic is browned (about 3 minutes). Using a slotted spoon remove the Garlic Chips and let them drain on a paper towel.
- Heat the oven to 425 degrees.
- Toss the Broccoli in a little Oil then place it in one layer on a baking sheet and cook for about 10-15 minutes, it should have dark marks on the bottom but still be crisp/tender. Let Cool.
- Make the Dressing by blending all the ingredients together and adjust to taste.
- Shred the Red Cabbage, Matchstick the Radishes & Carrots, Slice the Red Chilies.
- Add the Cooled Broccoli to the other Vegetables.
- Top with the Cashews, Cilantro and Garlic Chips.
- Serve with the Dressing on the side.
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