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Broccoli Salad

Prep and Cooking Time: 15 minutes Serves: 4


2 Heads of Broccoli

½ cup Spring Onions Finely Chopped

100 grams Toasted Cashew Nuts (Salted or Black pepper)

2 tbsp Roasted White Sesame Seeds


  1. Fill a bowl with ice and water and set it aside.

  2. Boil water in a large pot with 2 tsp of salt; cut the broccoli into small bite-size florets and wash them.

  3. Once the water is boiling, add the broccoli and blanch them for a minute only. Remove from the water and add it to the ice water to stop the cooking.

  4. Once cooled, drain and spin them in a salad spinner to remove the excess water and place them in a blow.

  5. Combine the broccoli florets with the cashew nuts, spring onions, and sesame seeds and toss in the almond butter dressing.

  • Serve cold on its own.

Almond Butter Salad Dressing:


¼ cup Almond Butter

2 tsp Raw Honey

2 tbsp Lime Juice

3 tbsp Light Soy Sauce (Low Sodium)

2 tbsp Sesame Oil

1 inch Ginger Finely Grated

1 Big Garlic Clove Finely Grated


  1. In a blender, combine all the ingredients for the dressing and blend until smooth.

  2. Place in a jar and store in the fridge for up to a week.

  • Enjoy with different kinds of salads!

Broccoli Salad | The Rasoi Recipes


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