~ Broccoli Cashew Salad ~

Cassie *


My sister brought this salad to our 4th of July cookout last year and it was a big hit. I only needed half the recipe for my wiener roast tonight. Just double the recipe if feeding more than four. My daughter, which hates mayonnaise based salads loves this one. One of her friends was here and took the recipe home with her. She was going home to make some to take to work for her lunch.



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15 Min
5 Min


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  • 3 c
    fresh broccoli, trimmed and cut into florets
  • 2 Tbsp
    chopped, red onion
  • 10 medium
    black olives - sliced
  • 1 medium
    tomato, chopped
  • 1/4 c
    salted cashews

  • 1/2 c
  • 1/2 Tbsp
    soy sauce
  • 1 1/2 tsp
    season salt
  • 1 tsp
    lemon juice
  • 1/8 tsp

How to Make ~ Broccoli Cashew Salad ~


  1. Steam or cook broccoli in small amount of water, just until crisp tender. ( I steamed mine in microwave
    for 3 minutes.) Drain and rinse with cold water.
    Place well drained broccoli in serving bowl, toss with onion, olives and tomato.
  2. In a small bowl, whisk dressing ingredients. Toss with vegetables. Cover and chill. When ready to serve, stir in cashews.

    Note: The dressing will taste salty when first mixed. It will not remain once chilled.


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About ~ Broccoli Cashew Salad ~

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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