Broccoli and Cashew Salad Recipe: Nutty Creaminess With No-Cook Magic

This broccoli and cashew salad transforms simple ingredients into a restaurant-worthy dish with no cooking required. The secret lies in the perfect balance of crisp-tender broccoli florets, toasted cashews for nutty crunch, and a creamy dressing that binds everything together without overpowering.

I developed this recipe during a particularly busy week when I needed a meal that was both nutritious and impressive—it delivers on both counts every time.

The magic happens in the dressing—a blend of tahini, lemon juice, and garlic that creates a velvety texture while keeping the salad light and refreshing. Toasting the cashews in a dry pan until golden adds depth of flavor and prevents them from becoming soggy.

The broccoli should be cut into bite-sized florets and blanched just until tender-crisp to maintain that perfect texture contrast.

What you'll end up with is a salad that's creamy yet light, nutty yet fresh, and satisfying enough to serve as a main dish or a substantial side. The combination of textures—crunchy cashews, tender broccoli, and creamy dressing—makes each bite exciting.

This recipe is perfect for meal prep, potlucks, or a quick weeknight dinner that feels special.

The best part? It comes together in just 15 minutes, with no oven required. Serve it chilled or at room temperature, and don't be afraid to customize it with your favorite herbs or a sprinkle of chili flakes for extra heat. Here's everything you need to make it happen.

Ingredients for broccoli and cashew salad

These 12 ingredients create a restaurant-quality salad with no cooking—just crunch, creaminess, and bold flavors.

The broccoli is your canvas here—look for heads with tight florets and vibrant green color at the store. Trader Joe's or Whole Foods usually have the freshest cuts. Cashews? Toast them yourself—that dry pan method (5 minutes on medium) turns them from bland to nutty perfection. Skip the pre-toasted kind—they're already soggy. Tahini is non-negotiable for that creamy texture; Kirkland Signature or Albertsons brands are solid choices. And don't even think about using sweetened tahini—this dressing needs to stay balanced.

No tahini? Substitute 1/4 cup peanut butter (creamy, unsweetened) plus 1 tbsp lemon juice to thin it out. Out of cashews? Pumpkin seeds or almonds work in a pinch, but toast them extra long—they're less forgiving. The garlic can be roasted for a milder flavor if you're sensitive to raw. For extra crunch, add 1/4 cup celery seeds to the dressing. And if you're feeling fancy, swap the parsley for cilantro or mint—just double the amount. The dressing keeps well for 5 days in the fridge, so make extra for sandwiches or wraps.

Broccoli stays fresh 5-7 days in the fridge if you wrap the stems in damp paper towels. Toasted cashews? Store in an airtight container for up to 2 weeks—they'll stay crunchy. The dressing? 1 week max in the fridge, but add a splash of water if it thickens. Pro tip: Pack the salad in layers—dressing at the bottom, broccoli, then cashews on top. Keeps everything crisp for 2 days in the fridge. And if you're prepping for a crowd, double the dressing—it's the star of this show.

Step-by-step instructions for broccoli and cashew salad

This no-cook magic comes together in minutes—crunchy, creamy, and packed with flavor.

Bring a large pot of water to a rolling boil. Add the 1.5 lbs fresh broccoli crowns (pre-cut into bite-sized florets) and cook for 2 minutes—just until the florets turn bright green and are tender-crisp. They should still have a slight bite, not mushy.

Immediately drain the broccoli and transfer it to a large bowl filled with ice water for 3 minutes to stop the cooking process. This shocking step preserves the vibrant color and crisp texture. Drain well and set aside—you'll want it completely dry before mixing with the dressing.

In a dry skillet over medium heat, toast the 1.5 cups raw cashews for 3-4 minutes, stirring constantly. You'll smell their nutty aroma intensify as they turn a light golden color. This step is crucial—it removes any raw taste and adds depth to the salad.

Transfer the toasted cashews to a food processor and pulse until they're finely chopped but not powdery. You want texture, not a paste. Set aside—these will be the base of our creamy dressing. I like to keep a small handful for garnish if desired, but the whole amount works perfectly in the salad.

In the food processor with the cashews, add the 0.5 cup tahini, 0.25 cup lemon juice, 4 cloves garlic cloves, 0.5 cup extra-virgin olive oil, 0.25 cup water, 1 tbsp maple syrup, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red chili flakes. Process until completely smooth, scraping down the sides as needed.

The mixture should be thick but pourable—like a luxurious dressing. If it's too thick, add 1-2 teaspoons of water at a time until it reaches your desired consistency. Taste and adjust seasoning—this is where you can customize the heat or sweetness to your preference.

In a large bowl, gently toss the blanched broccoli with the creamy cashew dressing. Start with half the dressing and mix well, then gradually add the rest, tossing until every floret is evenly coated. The broccoli should look glossy and vibrant—this means the dressing is adhering perfectly.

Fold in the 0.25 cup chopped fresh parsley just before serving to keep it bright and fresh. The parsley adds a pop of color and freshness that balances the rich, nutty flavors. If you prefer extra crunch, add the reserved toasted cashews now as well.

Cover the salad and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully and the dressing to fully coat the broccoli. The salad will keep well in the fridge for up to 3 days, making it perfect for meal prep.

Serve immediately after chilling for the perfect balance of crisp broccoli and creamy dressing. The contrast of temperatures—cool salad against warm toasted cashews—makes every bite incredible. This salad is a crowd-pleaser that works as a main dish or side, especially with grilled proteins.

Essential equipment for perfect results

Dry Pan for Toasting

You don't need anything fancy here—a 10-inch nonstick skillet from your existing kitchenware will work perfectly. I use my Calphalon nonstick because it heats evenly and releases toasted cashews without sticking. For budget-friendly options, Cuisinart nonstick or even a well-seasoned Lodge cast iron (preheated) will do the trick.

The key is medium heat—too hot and the cashews burn, too low and they stay bland. 🔥

Food Processor for Dressing

A high-quality food processor is non-negotiable for this creamy dressing. My go-to is the KitchenAid 5-Speed—it handles tahini and cashews like a dream, blending them smoothly without overheating. For smaller batches, a mini food processor like the Cuisinart Mini-Prep works, but you'll need to pulse more frequently.

Avoid hand mixers—they can't break down tahini properly, leaving grainy bits in your dressing.

Large Mixing Bowl

You'll need a large glass or stainless steel bowl (at least 8-quart capacity) to toss the broccoli and dressing. I prefer glass because it's nonporous and easy to clean, but stainless steel works too—just avoid plastic if you're prepping ahead, as it can absorb flavors.

A colander for draining the blanched broccoli is also essential. My OXO Good Grips colander has large holes that drain water quickly without crushing the florets.

Ice Bath Setup

For the shocking step, you'll need a large bowl that can hold the blanched broccoli submerged in ice water. A stainless steel hotel pan (the kind with a lid) works best—I keep one in my freezer for this exact purpose.

Fill it with ice cubes and cold water (about 2 inches deep) before blanching. Pro tip: Use crushed ice from your ice maker for faster cooling. ❄️

Measuring Tools

Precision matters in this salad, so grab your liquid measuring cups (for tahini, lemon juice, olive oil) and dry measuring spoons (for salt, pepper, chili flakes). I love the OXO Good Grips set—they're ergonomic and accurate.

For garlic, a garlic press saves time, but a microplane gives you more control over mincing. Don't skip measuring—this dressing is delicate, and too much salt or not enough lemon can throw it off.

Optional Garnish Tools

If you're adding extra garnishes like toasted pumpkin seeds or edible flowers, a small sieve helps evenly distribute them. For parsley, a sharp chef's knife and cutting board are musts—I use my Victorinox Fibrox for chopping herbs.

A pair of tongs makes tossing the final salad easier without crushing the broccoli. These extras aren't required, but they elevate the presentation from homey to impressive. 🌿

Frequently asked questions