Roasted Broccoli Salad with Peanut Dressing

Roasted Broccoli Salad with Peanut Dressing


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.

  1. 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.
  2. Heat the oven to 425 degrees.
  3. 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.
  4. Make the Dressing by blending all the ingredients together and adjust to taste.
  5. Shred the Red Cabbage, Matchstick the Radishes & Carrots, Slice the Red Chilies.
  6.  Add the Cooled Broccoli to the other Vegetables.
  7. Top with the Cashews, Cilantro and Garlic Chips.
  8. Serve with the Dressing on the side.







15 min


10 min



Skill Level