BROCCOLI CRUNCH SALAD WITH CREAMY ALMOND BUTTER DRESSING

Nobody likes a sad, soggy salad… My Broccoli Crunch Salad with Creamy Almond Butter Dressing is vibrant, full of texture, and actually something you’ll begin to crave.

When I was first testing this recipe, I made it three times (!) in the same week. I just couldn’t get enough of it, and neither could my husband Kyle. He actually said this was the best broccoli salad he’s ever had. 

Now, I typically don’t like definitive statements like “the best ever,” but it’s hard to capture my deep-down love for this dish. Unlike a traditional broccoli salad with heavier ingredients like mayo and bacon, this one feels fresher with the edition of protein-packed edamame, cashews, and dates. 

And the dressing. We HAVE to talk about this dressing! It’s lick-the-bowl-worthy made with creamy almond butter, tamari, honey, and fresh ginger. It’s everything you could ever want. 

Unlike a lot of salads, this one keeps well overnight so it’s perfect for my meal prep friends out there. I can imagine you making a batch of this and dividing it into individual containers for a few days of healthy, not-so-sad office meals. Just be prepared for your lunchtime crew to ask you for the recipe. 

Ingredients for Broccoli Crunch Salad

Salads shouldn’t be complicated. You’ll only need a few things to put this together in 10 minutes or less. 

• Veggies: Raw broccoli, shredded cabbage, and edamame are the trifecta here! There’s no need to steam these veggies. They’re perfectly crunchy when raw. Look for shelled edamame in the frozen section. 
• Dates: A traditional broccoli salad is made with raisins, but I love the chewy texture of a date. Of course, stick with raisins if that’s more up your alley. 
• Nut Butter: My love of nut butter runs deep. Almond, cashew, and peanut butter are staples in my kitchen. I chose almond for this broccoli crunch salad, but feel free to swap it with peanut. 

• Tamari: When I buy tamari, I always check the ingredient label for the amount of sodium. I like the brand San-J. Most tamari is gluten-free, but it does contain soy. If you are allergic to soy, you can use coconut aminos. Just reduce the amount of honey as coconut aminos is sweeter. Soy sauce is another option if gluten or soy doesn’t bother you. 
• Nuts: For the extra crunch, I tossed this salad with roasted cashews. These nuts also make an appearance in my Spicy Cashew Quinoa Crunch Salad. Any nut will do, such as almonds or peanuts. 

How to Make Broccoli Crunch Salad

MAKE THE DRESSING

In a small bowl, add all of your dressing ingredients (almond butter, avocado oil, unseasoned rice vinegar, tamari, honey, grated ginger, black pepper). Stir to combine. 

MAKE THE SALAD

In a large serving bowl, add all of your chopped salad ingredients (broccoli, edamame, cabbage, green onion, dates, cashews). 

Pour the dressing over the top and toss until evenly coated. Serve immediately and store any leftovers in the fridge. It stays good for up to 3 days.  

Other Veggie Sides You’ll Love

• Herb and Maple Roasted Cauliflower
• Maple Roasted Brussels Sprouts with Bacon and Pomegranates
• Honey Glazed Carrots