Introduction

This vibrant broccoli salad combines crunchy vegetables with tangy, sweet, and nutty flavors for a refreshing side dish. Easy to prepare and full of texture, it’s perfect for lunch or as a complement to your main meal.

Broccoli Salad with Pickled Red Onion, Cranberries, and Cashews Recipe - Recipe Image

Ingredients

300g broccoli florets, broken into small pieces
2 carrots, peeled lengthways into large ribbons
50g dried cranberries
50g cashews, toasted, roughly chopped
80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
1 red onion, finely sliced
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon, zested and juiced

Instructions

Step 1: To make the pickle, heat the cider vinegar, caster sugar, and sea salt flakes in a small pan. Bring to a boil and let it boil for 1 minute until the sugar dissolves.
Step 2: Add the finely sliced red onion to the pan and simmer for 1 minute. Remove from heat, cover, and leave to cool completely.
Step 3: In a large bowl, combine the broccoli florets, carrot ribbons, dried cranberries, and toasted chopped cashews.
Step 4: Add the cooled pickled onions to the bowl, reserving the pickling liquid.
Step 5: In a small bowl, whisk together the reserved pickling liquid, extra virgin olive oil, maple syrup, lemon zest, lemon juice, and 2 tablespoons of cold water.
Step 6: Pour the dressing over the vegetable mixture and toss thoroughly until everything is well coated.
Step 7: Serve immediately or chill for a bit to let flavors deepen before serving.

Tips & Variations

Try substituting cashews with toasted almonds or walnuts for a different nutty flavor.
For extra crunch, add some finely chopped celery or red bell pepper.
If you prefer less sharpness, reduce the cider vinegar slightly or add a bit more maple syrup to balance flavors.
The salad tastes even better after resting for an hour, as the flavors meld together.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may settle, so give it a good toss before serving. Avoid storing for longer to keep the broccoli crisp and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the pickled onions and dressing a day ahead and mix the salad shortly before serving to keep the vegetables crisp.

Is this salad suitable for vegans?

Absolutely. All ingredients are plant-based, making it perfect for a vegan diet.

Broccoli Salad with Pickled Red Onion, Cranberries, and Cashews Recipe

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★★★★★

4.8 from 139 reviews

A vibrant and tangy broccoli salad featuring crisp broccoli florets, sweet carrots, tart dried cranberries, and crunchy toasted cashews, all tossed in a zesty maple-lemon vinaigrette with pickled red onions for a burst of flavor.

Author: Lila
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

300g broccoli florets, broken into small pieces
2 carrots, peeled lengthways into large ribbons
50g dried cranberries
50g cashews, toasted, roughly chopped
1 red onion, finely sliced

Pickling liquid and dressing

80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon, zested and juiced
2 tbsp cold water

Instructions

Make the pickled onion: Heat 80ml cider vinegar, 1 tbsp caster sugar, and ¼ tsp sea salt flakes in a small pan. Bring to a boil and cook for 1 minute until the sugar fully dissolves. Add the finely sliced red onion and simmer gently for 1 minute. Remove from heat, cover the pan, and leave the mixture to cool completely, allowing the onions to pickle and soften.
Prepare the salad base: In a large mixing bowl, combine 300g broccoli florets, 2 carrot ribbons, 50g dried cranberries, and 50g toasted, roughly chopped cashews. These ingredients provide a balance of textures and natural sweetness to the salad.
Combine dressing and salad: Pour the cooled pickled onion mixture into the bowl, reserving the pickling liquid. In a separate small bowl, whisk together the reserved pickling liquid with 50ml extra virgin olive oil, 1 tbsp maple syrup, the juice and zest of 1 lemon, and 2 tablespoons of cold water. This creates a vibrant, tangy dressing. Pour this dressing over the salad ingredients and mix gently but thoroughly until everything is evenly coated.