Asian Broccoli Salad

Asian Broccoli Salad

Asian Broccoli Salad

Pairs great with a high protein main.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Salad
Cuisine Asian
Servings 4
Calories 377 kcal


For the dressing:

  • 1 ⁄2 cup 75g cashews, soaked
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
  • 2 tsp. maple syrup
  • 1 ⁄4 cup 60ml water
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil

For the salad:

  • 1 head broccoli separated to florets
  • 2 tbsp. olive oil
  • 1 clementine peeled, segments divided, halved
  • 1 ⁄2 cup 70g raisins
  • 1 ⁄2 small red onion diced
  • 1 ⁄3 cup 35g slivered almonds
  • 1 tbsp. sesame seeds


  • Preheat the oven to 400°F (200°C) and spread the broccoli florets out on the baking sheet.
  • Drizzle with 2 tablespoons of olive oil.
  • Roast in the oven for 20-25 minutes or until the broccoli has browned slightly.
  • Next, place the halved clementine segments, raisins, red onion, slivered almonds, and sesame seeds into a large bowl and set aside.
  • Prepare the salad dressing by placing all the dressing ingredients in a high-speed blender and blend until smooth.
  • Remove broccoli from the oven, let it cool completely, and then add it to the rest of the salad ingredients and mix.
  • Drizzle over the salad dressing and mix gently until well coated.
  • Serve straight away or store in the fridge until later.


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