This Thai Style Broccoli Salad with Sweet Chili Lime Dressing is packed with flavor and naturally gluten free and dairy free as well. I pairs perfectly with simply cooked meats for the easiest of dinner simply loaded with veggies.
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. There was also this Mexican Broccoli Salad that has all kinds of yummy guacamole flavors going on. And of course there’s this Thai inspired version that you’re going to want to eat all the time!
I was never a huge 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!
After all I could always devour broccoli as long as it came with sauce. Ranch dressing was my go-to, but smothered in cheese sauce was always good too.
Now I’m on a mission to create some new favorites that let the veggies shine through. But all the while leaving my taste buds fully satisfied without tons of cheese!
Alright… let’s talk about how to make this Thai Style Broccoli Salad with Sweet Chili Lime Dressing:
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.
Peel the broccoli stem with a peeler until the tender core emerges. Slice up the stems, keeping them separate from the florets.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).
For the bell pepper, cut it in half and remove the core and seeds. Slice the pepper into 1/4″ – 1/2″ strips, and then cut across the strips to make cubes.
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.
Once you’ve removed the pit, cut the mango pieces into 1/2″ cubes.
Mix everything together and serve right away for the best results. Any leftovers keep well for at least one day. After that the mango starts to turn brown. Also it’s best to leave the toasted nuts out if you think you have leftovers and just sprinkle them over the top right before eating.
More Thai Inspired Recipes:
- Easy Thai Chicken Meal Prep
- Thai Basil Chicken Stir Fry
- Pumpkin Thai Curry
- Thai Zucchini Meatballs with Mango Coconut Sauce
- My Favorite Yellow Thai Curry
- Rainbow Pad Thai Zucchini Noodle Salad
- Simple Sweet Potato Noodle Pad Thai
- Thai Basil Turkey Lettuce Wraps
- Easy Thai Green Curry
- Rainbow Thai Chopped Salad
What to serve with this broccoli salad:
- Teriyaki Chicken Skewers
- Any grilled or pan fried protein like chicken, pork, steak, or seafood
- Cilantro Lime or Ginger Garlic Chicken Marinades from my Instant Pot post
- Saté Turmeric Chicken Skewers
- Sticky Caramel Chicken
To make a simple meal: throw some chicken on the grill, or try this salad paired with Roasted Sweet Potatoes for a meatless dinner!Print
This Asian inspired take on broccoli salad is so tasty you’ll want to add it to the menu every single week!
2 heads of broccoli, 1 pound – 10 ounces
2 mangoes, 1 pound
1 large red bell pepper, 10 ounces
1 cup cashews, toasted
1/4 cup fresh cilantro, chopped
1 Tablespoon sambal chili paste
1/4 cup honey or maple syrup
1/4 cup fresh lime juice
1 clove garlic, minced
1 Teaspoon sea salt
1/4 cup avocado oil
Peel the stems of the broccoli and roughly chop them, keeping the stems separate from the florets. Cut the florets into 2″ pieces.
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).
Peel the mangoes and cut them into 1/2″ pieces.
Cut the bell pepper in half, removing the stem and seeds. Cut it into 1/4″ – 1/2″ strips and then cut the strips crosswise to form cubes.
For the dressing, whisk together all the ingredients except the avocado oil. Slowly drizzle in the avocado oil, whisking constantly until the dressing emulsifies.
Toss all the salad ingredients together with the dressing and serve within 4 hours.
- Category: Salad
- Method: Food Processor
- Cuisine: Asian
Keywords: Asian Broccoli Salad, Thai Broccoli Salad, Thai Broccoli Salad Recipe, Recipe for Asian Broccoli Salad