Thai Style Broccoli Salad with Sweet Chili Lime Dressing

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

This may well be my favorite broccoli salad yet! Probably because of the addicting Southeast Asian flavors. And… what’s not to love? Juicy chunks of mango, crunchy bell peppers, and a sweet chili lime dressing topped with toasted cashews. Ever since I made Healthy Broccoli Salad as a remake of the traditional recipe, I’ve been making variations with the common ingredient being of course, broccoli!

I was never a cruciferous veggie fan growing up, but it turns out it’s more about the preparation, and not so much that I don’t like broccoli! And, while I’ve always loved veggies smothered in a cheese sauce, I’m on a mission to create some new favorites that let the veggies shine through while leaving my taste buds fully satisfied!

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

I like to toast nuts and seeds in a cast iron pan on the stove for 2 reasons:

1. I hate to heat up an entire oven just to toast 1 cup of cashews.

2. If they’re in the oven where I can’t see them, I’m likely to burn them!

The key to successfully toasting nuts/seeds on the stove top, is low and slow. I use a cast iron pan (for even heat) over low heat, and it takes a full 15 minutes until they’re fully toasted. I put them on to toast, and by the time I’m done preparing the rest of the salad, they’re ready. If you try to toast them over a higher heat, you not only run the risk of burning them but they also toast on the outside leaving the inside still raw.

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

Peel the broccoli stem with a peeler until the tender core emerges. Slice up the stems, keeping them separate from the florets.

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

It’s best to do the stems first, by themselves. If you try to process them with the florets, the texture will be uneven because the stems take longer to break down. I’ve found that small batches are best for the most even texture (1 batch of stems, and 2 batches of florets).

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

For the bell pepper, cut it in half and remove the core and seeds.

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

Slice the pepper into 1/4″ – 1/2″ strips, and then cut across the strips to make cubes.

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

Peel the mangoes and cut a side off each end. Placing the flat side down, stand the mango up, and cut off both ‘cheeks’ on either side of the pit. Finally, cutting away from yourself, trim the mango pit of any extra fruit. Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

Once you’ve removed the pit, cut the mango pieces into 1/2″ cubes.

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

For the dressing, whisk all the ingredients except the avocado oil together. Slowly drizzle in the avocado oil while whisking until the dressing is emulsified. The dressing might separate if it sits for a bit, simply whisk it back together before tossing it with the salad.

If you can’t find avocado oil, olive oil is a good substitute.

Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday! Thai Style Broccoli Salad with Sweet Chili Lime Dressing | Get Inspired Everyday!

This salad is best eaten right away because the mango chunks tend to turn a bit brown after a day in the fridge. I ate the leftovers the next day and the flavor was good, but not spectacular like the first day!

To make a simple meal: throw some chicken on the grill, or try this salad paired with Roasted Sweet Potatoes!

5.0 from 2 reviews
Thai Style Broccoli Salad with Sweet Chili Lime Dressing
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
Salad Ingredients:
  • 2 heads of broccoli, 1 pound - 10 ounces
  • 2 mangoes, 1 pound
  • 1 large red bell pepper, 10 ounces
  • 1 cup cashews, toasted
  • ¼ cup fresh cilantro, chopped
Salad Dressing:
  • 1 Tablespoon sambal chili paste
  • ¼ cup honey or maple syrup
  • ¼ cup fresh lime juice
  • 1 clove garlic, minced
  • 1 Teaspoon sea salt
  • ¼ cup avocado oil
Instructions
  1. Peel the stems of the broccoli and roughly chop them, keeping the stems separate from the florets. Cut the florets into 2" pieces.
  2. In a 14-cup food processor fitted with the chopping blade, process the broccoli in 3 batches. First the stems, and the next two batches process the florets into small pieces (refer to the pictures).
  3. Peel the mangoes and cut them into ½" pieces.
  4. Cut the bell pepper in half, removing the stem and seeds. Cut it into ¼" - ½" strips and then cut the strips crosswise to form cubes.
  5. For the dressing, whisk together all the ingredients except the avocado oil. Slowly drizzle in the avocado oil, whisking constantly until the dressing emulsifies.
  6. Toss all the salad ingredients together with the dressing and serve within 4 hours.


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11 Comments on “Thai Style Broccoli Salad with Sweet Chili Lime Dressing”

  1. Angela Jones

    Hi there! This is one of our all-time favorite salads. Every time I serve it to someone new they always ask for the recipe and I gladly send it over!
    Next month I will be using it for a large women’s tea, 200 servings.
    Do you have any tips or tricks for serving it to a large group? Any short cuts? I’m thinking I will try and do most of the prep work the night before.

    Thank you!

    1. Kari

      I’ve never made this salad for so many before! I would definitely do most of the prep work the night before, except the mango which has a tendency to turn brown. The cashews can be toasted up to 2 weeks ahead, and you can make the dressing the night before as well. I’m so glad you’ve been enjoying the recipe, let me know if you have anymore questions and I’d love to hear how it goes!

  2. Jasleen

    Okay, I made this last night to share with the fam on the side with some thai-curry and brown rice. MY GOD THIS IS AMAZING AND I WILL FOREVER EAT THIS SALAD. This is going to be my go to salad forever and my summer/spring salad forever and just wow. Thank you for so rad and blessing us with this recipe!

    1. Kari

      Thanks so much Jasleen! I’m so glad you enjoyed it, I always look forward to champagne mango season because they’re so good in this salad!

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