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This Broccoli Salad Will Make You Want To Eat All Your Veggies!

Eating lots of veggies is one of my secrets for stopping junk food cravings dead in their tracks. Once you start pumping your diet up with veggies at every meal, you’ll start craving them instead of junk foods and desserts. It may sound crazy, but it really works! When your body gets the nutrition it needs, your body becomes satisfied!

I eat “cruciferous” veggies like broccoli, cabbage, and kale often because they are superstars in the vegetable family. They’ve been shown to help remove toxins from the body by boosting the liver’s own detoxifying enzymes. There is ample research out there that shows cruciferous veggies help to stave off cancer and heart disease too. So, if you’re not already… it’s time to add broccoli (and other cruciferous veggies) to your diet STAT.

If you’re not a fan of broccoli, this flavorful Asian Broccoli Salad just might change your mind! It makes an incredibly healthy lunch that’s easy to make ahead and pack for work. It also is amazing for dinner served alongside a hearty bowl of Carrot Ginger Lentil Soup. Talk about an awesome meal full of antioxidants and compounds that fight inflammation!!! 

I love recipes like this that require so little time in the kitchen. You can put this salad together in less than 15 minutes! Here’s how easy it is to make…

Bring a large pot of water to boil while you chop a large head of broccoli into bite-size florets. Once the water begins to boil, add the broccoli and cook quickly for just a couple minutes. Pour the broccoli into a colander and rinse under cold water until cool…

To assemble the salad… chop up a couple scallions, a small handful of raw nuts, and thinly slice half of a red onion. Add them to a large bowl along with the broccoli. Sprinkle on a couple tablespoons of sesame seeds and give the salad a little stir until combined. 

Now it’s time to make the delicious peanut (or almond) dressing! Essentially any high quality nut butter would work and if you have a nut allergy, you can use sunflower seed butter. When shopping for nut butter, look for those that are labeled organic and raw. Most store-bought versions have added refined sugar, so check the ingredient list. Watch out for the “no stir” versions that contain added oils (usually palm oil) to keep them blended on the shelf. Ideally, it should just contain nuts and stir it yourself. My favorite brands are Once Again and Artisana.

To make the dressing, start by adding the nut butter to a small bowl. Add in the tamari, rice wine vinegar, raw honey, filtered hot water, and a dash of sesame oil. Whisk it all together until smooth. Grate a teaspoon of fresh ginger and whisk it into the dressing until it’s well blended. Add a couple dashes of sea salt and fresh cracked black pepper… and now it’s ready to assemble your plates! Pour the dressing over the salad and toss to combine. Dig in and enjoy your veggies! 

Food Babe's Asian Broccoli Salad
Prep time
Cook time
Total time
Serves: 2
  • 1 large head broccoli, cut into florets
  • 2 scallions, chopped
  • ½ small red onion, sliced
  • ¼ cup chopped cashews or sliced almonds
  • 2 tablespoons sesame seeds
  • ¼ cup almond or peanut butter
  • 1 teaspoon grated ginger
  • 2 tablespoons low sodium tamari
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon raw honey
  • Pinch of sesame oil
  • 3-4 tablespoons filtered hot water, more as needed
  • Sea salt and pepper, to taste
  1. Bring a pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain under cold water. Place in a bowl with the remaining salad ingredients.
  2. To make the dressing, place all of the ingredients in a bowl and whisk until well combined.
  3. Pour the dressing over the broccoli and toss to combine. To serve, place half of the broccoli salad on your plate and enjoy!
**Please choose all organic ingredients if possible.**


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If you know anyone who loves broccoli (or maybe needs a delicious recipe to convince them otherwise!) please send them this recipe. 






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20 responses to “This Broccoli Salad Will Make You Want To Eat All Your Veggies!

  1. I love broccoli and prepare with it with garlic, onions (both nearly raw, but with some acridity removed – I’ll add the garlic and onions ONLY immediately after I’ve finished steaming the broccoli) and evoo (and salt to taste).
    Before steaming the broccoli I’ll trim and cut it up and bathe it for awhile in a solution of water and white vinegar then rinse it. Before cooking it, one more step I take is leaving the broccoli untouched for at least 40 minutes. A video I viewed states the broccoli becomes more bio-available when taking this time-consuming (but, maybe worth it) step. For the same reason, I do the same for garlic and onions – but for at least five minutes. Have you heard of this?

  2. Nathaniel’s suggestions are excellent. Improves Vani’s recipe terrifically.
    Thank you to the two of you.
    If you read/ study Dr. Gundry’s “Plant Paradox” you will NOT use cashews, or any lectins.

    1. I think we have to be careful making blanket statements because cashews are healthy. For some who have certain medical conditions, they may not be advised. Some people are not eating bananas and prunes because of sugar content. They have fear gaining weight while depriving their bodies of necessary nutrients. The same goes with avocado and eggs. Again, much misinformation due to blanket statements. I’m going to keep eating cashews, organic eggs and grass fed/grass-finished beef. I am 55 and look no more than 32. I must be doing something right. And I have a severe disabling MCS. I listen to my body and common sense when it comes to diet. And of course, Vani 😉

  3. Hi Vani, thanks for the recipe. Question about nut butters, you mention the no stir versions have palm oil in them. Isn’t palm oil a healthy fat?
    Thanks, your follower,

  4. Plan on making this for a friend who broke her tibia in two places and cracked three ribs after falling through attic ( 🙁 )
    …along with grilled chicken. This looks good!

  5. I made this recipe a few days ago and I am giving it 5 stars! I used sun butter made with sunflower seeds. It was delicious. Even my husband that does not like broccoli, loved it! Thanks.

    1. Glad you mentioned that, Anne.
      One less item to buy since we already have sunflower butter.

      Trying this on us first tonight and then for our friend tomorrow. Hope it’s as yummy as it looks. Cooking for others is not my forte, but then again I’m easily satisfied–if the ingredients are whole. Wish me luck!

  6. This was delicious!! Definitely adding this to my lunch options for work and school lunches. This recipe was kid and husband approved

  7. Should we be concerned at all about arsenic levels in rice wine vinegar?
    I’n not trying to be sarcastic; I am seriously asking.
    Thank you.

  8. Drumroll…

    YES! Making this recipe (with sliced grilled chicken) for a friend today who fell from the attic to the garage floor, broke tibia in two places and broke three ribs. Made it first last night to make sure it’s worthy for her. It is!!

    So yummy I want it again tonight. Husband and daughter liked it, too.

    The organic broccoli I purchased came with two large heads, but just one large head was too small! I definitely need more broccoli! Since there was not enough broccoli, added some cabbage mix from Albertsons.
    Used almonds & sunflower butter. So yum!

    Hoping Costco has organic broccoli florets in the refrigerated section. That would make it easier.

    Again, grilled chicken was added to Food Babe’s Asian Broccoli Salad recipe, though using thin-sliced beef would be great, too…or just as it is.


    1. Oh, yes… the other ingredient change was using Bragg’s apple cider vinegar in lieu of rice wine vinegar.

  9. What a lovely recipe, What I really like about broccoli is that it can mix and join hands with any other veggie. I have started making my salads but my naturopath says not to buy any processed food. So basically relying more on the homemade dressing. Can you share few more homemade dressing recipes Vani? Sharing my Broccoli Cucumber recipe with you.

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