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This crunchy broccoli salad has become my go-to recipe whenever I need a vibrant, satisfying dish that actually improves with time in the fridge. The combination of fresh vegetables with savory bacon and crunchy cashews creates a perfect balance of flavors and textures while the homemade honey dijon vinaigrette brings everything together beautifully.
I discovered this recipe during a busy work week when I needed something that would stay fresh for multiple lunches. Now it's requested at every family gathering, and even my vegetable-skeptical nephew asks for seconds.
Ingredients
- Broccoli florets: Finely chopped, the star of the show providing crunch and loads of vitamins
- Purple cabbage: Adds vibrant color and a slight peppery taste that complements the broccoli
- Cooked bacon: Delivers savory depth and makes the salad irresistible even to vegetable skeptics
- Red onion: Provides a sharp aromatic flavor that mellows as it marinates in the dressing
- Raw cashews: Bring buttery crunch and healthy fats that make the salad more satisfying
- Parmigiano Reggiano: Adds rich umami notes, always worth getting the real thing for its complex flavor
- Olive oil: Forms the base of our dressing, use a good quality one for best flavor
- Dijon mustard: Creates creaminess and tang in the dressing while helping it emulsify properly
- Honey: Balances the acidity with natural sweetness, try local honey for added flavor complexity
- Apple cider vinegar: Adds brightness that makes all the flavors pop
- Fresh garlic: Provides essential aromatic depth to the dressing
Step-by-Step Instructions
- Prepare the dressing:
- Combine olive oil, dijon mustard, honey, apple cider vinegar, mashed garlic, salt, and pepper in a large mason jar. Seal tightly and shake vigorously until the mixture becomes creamy and completely emulsified. The magic happens when the mustard helps bind the oil and vinegar together for a silky smooth texture.
- Cook the bacon:
- Use your preferred method to cook the bacon until crispy. I like to bake mine on a sheet pan at 400°F for about 15 minutes for even cooking with minimal mess. The bacon adds essential savory notes that balance the fresh vegetables.
- Chop the vegetables:
- While the bacon cooks, finely chop the broccoli florets into small bite sized pieces. For best texture, make sure they're small enough to easily pick up with a fork but not so small they lose their delightful crunch. Finely chop the cabbage, dice the onion, and chop the cashews to create a variety of textures.
- Assemble the salad:
- Combine the chopped broccoli, cabbage, cooled and chopped bacon, diced onion, and chopped cashews in a large bowl. The mixture should look colorful and inviting with a variety of textures visible throughout.
- Dress and finish:
- Pour the prepared honey dijon vinaigrette over the vegetable mixture and toss thoroughly to ensure every piece is coated. Freshly grate the Parmigiano Reggiano over the dressed salad and gently toss once more until everything is evenly distributed.
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The broccoli is truly the hero of this dish. I discovered that finely chopping it creates the perfect surface area for the dressing to cling to. My family remembers the first time I brought this to our summer barbecue everyone was initially skeptical of a broccoli based salad but it disappeared faster than the desserts.
Make Ahead Tips
This salad actually improves in flavor after sitting in the refrigerator for 4 to 24 hours. The vegetables soften slightly while maintaining their crunch and the flavors meld together beautifully. Store the salad in an airtight container in the refrigerator for up to 4 days. If making far in advance, consider adding the cashews just before serving to preserve their maximum crunch.
Easy Substitutions
This recipe welcomes many variations based on what you have available. Sunflower seeds or almonds work wonderfully in place of cashews. For a vegetarian version, omit the bacon and add smoked paprika to the dressing for that smoky flavor. Green cabbage can substitute for purple, though you'll lose some color contrast. For a dairy free option, nutritional yeast provides a similar savory note to the Parmigiano Reggiano.
Serving Suggestions
This versatile salad pairs beautifully with grilled chicken or salmon for a complete protein packed meal. For a vegetarian option, add chickpeas or quinoa to make it more substantial. It travels well to potlucks or picnics and holds up nicely at room temperature for a couple of hours. For a lovely presentation, serve it in a large shallow bowl and garnish with extra cheese and cashews on top.
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This crunchy broccoli salad is sure to become a new favorite in your kitchen. Enjoy every bite of this delicious and nutritious dish!
Frequently Asked Questions
- → How long does this broccoli salad stay fresh in the refrigerator?
This broccoli salad stays fresh for 3-4 days in the refrigerator when stored in an airtight container. Unlike lettuce-based salads, the sturdy broccoli and cabbage maintain their crunch, and the flavors actually improve as they marinate in the honey dijon vinaigrette.
- → Can I make this salad vegetarian?
Absolutely! To make this salad vegetarian, simply omit the bacon. You can maintain the savory dimension by adding extra cashews, sunflower seeds, or even roasted chickpeas for protein and crunch.
- → What protein pairs well with this broccoli salad?
This versatile salad works beautifully with grilled chicken, hard-boiled eggs, chickpeas, tuna, or grilled tofu. The honey dijon vinaigrette complements most proteins, making it an ideal base for a complete meal.
- → Can I substitute any ingredients in the honey dijon vinaigrette?
Yes, the dressing is adaptable. You can use maple syrup instead of honey for a vegan option. White wine vinegar works in place of apple cider vinegar, and whole grain mustard can substitute for some or all of the dijon for added texture.
- → Is there a shortcut for chopping all the vegetables?
A food processor with a chopping attachment makes quick work of the broccoli, cabbage, and onion. Pulse carefully to avoid over-processing - you want small, uniform pieces rather than a puree. A vegetable chopper as mentioned in the equipment list is also excellent for consistent results.
- → How can I make this salad dairy-free?
To make this dairy-free, simply omit the Parmigiano Reggiano. You can add nutritional yeast for a similar umami flavor profile, or increase the amount of cashews for extra richness and texture.