Raw Broccoli, Brussels & Cashew Salad
A crunchy, Raw Broccoli, Brussels & Cashew Salad is a vibrant, no-cook celebration of whole foods. Shredded broccoli and thinly sliced Brussels sprouts form the crunchy base, tossed with creamy cashews, dried cranberries, and a zingy lemon-mustard vinaigrette. High in fibre, vitamin C, and healthy fats, it’s a refreshing option for clean eating, meal prep, or as a flavour-packed side. Optional boosts include grated apple, pomegranate seeds, or protein additions like grilled tofu or chickpeas. Light yet satisfying with serious health credentials.
Ingredients
- 20 g cashews roasted
- fresh coriander roughly chopped
- 100 g broccoli cut into bite-sized florets
- 80 g Brussels sprouts sliced
- 80 g sugar snap peas
- 10 g dried cranberries
- 1 tbsp cashew butter
- 1 tsp maple syrup
- 1 tsp apple cider vinegar
- 2 tsps fresh lime
- sea salt a pinch
- black pepper a pinch
Instructions
- Preheat oven to 150°C/300°F. Roast cashews on a tray for 15 minutes. Cool and set aside.
- In a bowl, whisk together cashew butter, maple syrup, vinegar, lime juice, salt and pepper to make the dressing.
- Place broccoli, Brussels sprouts, sugar snap peas and cranberries in a large bowl.
- Pour dressing over salad and toss well to coat.
- Top with roasted cashews and chopped coriander. Serve immediately.
Nutrition
Calories: 363kcalCarbohydrates: 44gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 63mgPotassium: 1045mgFiber: 9gSugar: 19gVitamin A: 2101IUVitamin C: 208mgCalcium: 140mgIron: 6mg
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