This broccoli crunch salad with warm chili crisp dressing is “the best thing that’s ever happened to broccoli!” Made with simple ingredients, the result is a spicy, sweet, and savory salad with an addicting crunch.
Table of Contents
Why You’ll Love This Crunchy Broccoli Salad
This Broccoli Crunch Salad is “the best thing that’s ever happened to broccoli,” as my husband declared. With chopped peanuts, golden raisins, cilantro, and a warm garlic-ginger chili crisp dressing, it’s spicy, sweet, savory, and totally addicting. It has great texture and the flavor gets even better with time, making this the perfect make-ahead side dish for family gatherings, summer picnics, or busy weeknights.
How to Make This Easy Broccoli Salad Recipe
The only trick is to finely chop the broccoli so that it can mingle with all the other salad ingredients and bathe in the warm dressing (aim for no more than 6 cups of finely chopped broccoli—or 1 ½ pounds). And oh, that dressing. Garlic and ginger gently cook in olive oil until fragrant, then the dressing is finished with Sherry vinegar, maple syrup, and chili crisp (you can use as much or as little chili crisp as you desire—I usually go for 1 - 1 ½ tablespoons, which is still mild enough for my kids).
Feel free to swap out the golden raisins for regular raisins or chopped dates, and you can swap out the peanuts for cashews, sunflower seeds, or toasted pepitas. The salad should sit for at least 15 minutes to allow the flavors to meld, but it gets even better with time, so if you can refrigerate it for a few hours or even overnight, all the better!
Made with all plant-based ingredients, this is a vegan, dairy-free, and gluten-free dish. See the recipe card below for detailed ingredient amounts, recipe notes, and instructions.
Ingredient Notes
- raw broccoli: I used a whole head of broccoli and finely chopped it. You can also use fresh broccoli florets.
- shallot
- roasted salted peanuts (or cashews)
- golden raisins
- fresh cilantro
- extra virgin olive oil
- garlic cloves
- fresh ginger
- Sherry vinegar: Red wine vinegar will work in a pinch if you don’t have this on hand.
- maple syrup
- chili crisp: If you're gluten-free, be sure to use a GF chili crisp, such as Fly by Jing brand.
Step-by-Step Instructions
Step 1
Put the broccoli, shallot, peanuts, raisins, and cilantro in a large bowl.
Step 2
In a small saucepan, combine the olive oil, garlic cloves, and ginger (have the other dressing ingredients - chili crisp, sherry vinegar, and maple syrup - close at hand). Cook the garlic and ginger over medium-low heat, stirring occasionally, until the garlic is golden, about 3-4 minutes. Discard the garlic cloves. Remove the pan from the heat and stir in the vinegar, maple syrup, and 1 tablespoon of chili crisp. Transfer to a small bowl or leave in the saucepan.
Step 3
Pour the warm dressing over the broccoli salad, and toss to combine. Season well with sea salt and black pepper. Give the salad a taste. If you prefer a spicier salad, add another tablespoon (or more!) of chili crisp. Let the salad sit at room temperature for 15-30 minutes to allow the flavors to meld, or refrigerate it for up to one day. Serve the delicious salad at room temperature or chilled.
Recipe Tips
- You should use 1 ½ pounds of broccoli (or 6 cups of finely chopped broccoli), which I’ve found is usually 1 big-ish bunch. Try not to use more, as then there won’t be enough dressing to fully coat everything (and this salad is all about the dressing-to-salad ratio).
- I use whole garlic cloves in the dressing and then remove them, but if you love garlic, go ahead and chop them and leave them in the dressing instead.
- I’m partial to golden raisins, but you can absolutely use regular raisins or even chopped dates.
- The salad incorporates roasted, salted peanuts but you could do chopped cashews instead, or, for a nut-free version, go for roasted salted pepitas (pumpkin seeds) or sunflower seeds.
- To add extra crunch to this salad, feel free to add chopped green onion, red onion, and/or crispy bacon (this will make it not vegan).
- If you’re gluten-free, but sure to use a GF chili crisp (I love Fly by Jing brand).
- You might also like this Roasted Cauliflower Salad, which is another summer favorite. We serve it in wraps—it’s even better than chicken salad.
Serving & Storage Tips
Let the salad sit at room temperature for 15-30 minutes to allow the flavors to meld, or refrigerate in an airtight container for up to one day. Transfer to a large serving bowl and serve the salad at room temperature or chilled.
Because you can make it a day in advance, it makes a convenient make-ahead side dish for any occasion.
Store leftover broccoli salad in an airtight container in the refrigerator and eat within 1-2 days for best results. Keep in mind that the longer it sits, the more it will lose its crunchy texture.
More Easy Salad Recipes
- Healthy Taco Salad with Creamy Cilantro Lime Dressing
- Corn and Arugula Salad with Creamy Ancho Dressing
- Ultimate Asian Peanut Noodle Salad with Creamy Peanut Dressing
- Pan-fried Halloumi Salad with Green Tahini Dressing
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Broccoli Crunch Salad Recipe with Warm Chili Crisp Dressing
Ingredients
- 1 ½ pounds broccoli (about 1 bunch), finely chopped (peel and chop the stems too!), 6 cups chopped
- 1 small shallot, finely chopped
- ⅓ heaping cup roasted salted peanuts (or cashews), coarsely chopped
- ⅓ heaping cup golden raisins
- ⅓ cup finely chopped cilantro
- ¼ cup plus 2 tablespoons extra virgin olive oil (6 tablespoons total)
- 2 garlic cloves, smashed and peeled
- 2 teaspoons finely chopped ginger
- 3 tablespoons Sherry vinegar
- 2 tablespoon maple syrup
- 1-2 tablespoons chili crisp (well stirred)
Instructions
- Put the broccoli, shallot, peanuts, raisins, and cilantro in a large bowl.
- In a small saucepan, combine the olive oil, garlic cloves, and ginger (have the chili crisp, sherry vinegar, and maple syrup close at hand). Cook the garlic and ginger over medium-low heat, stirring occasionally, until the garlic is golden, about 3-4 minutes. Discard the garlic cloves. Remove the pan from the heat and stir in the vinegar, maple syrup, and 1 tablespoon of chili crisp.
- Pour the warm dressing over the broccoli salad, and toss to combine. Season well with salt and pepper. Give the salad a taste. If you prefer a spicier salad, add another tablespoon (or more!) of chili crisp. Let the salad sit at room temperature for 15-30 minutes to allow the flavors to meld, or refrigerate it for up to one day. Serve the salad at room temperature or chilled.
Notes
Recipe Tips
- You should use 1 ½ pounds of broccoli (or 6 cups of finely chopped broccoli), which I’ve found is usually 1 big-ish bunch. Try not to use more, as then there won’t be enough dressing to fully coat everything (and this salad is all about the dressing-to-salad ratio).
- I use whole garlic cloves in the dressing and then remove them, but if you love garlic, go ahead and chop them and leave them in the dressing instead.
- I’m partial to golden raisins, but you can absolutely use regular raisins or even chopped dates.
- The salad incorporates roasted, salted peanuts but you could do chopped cashews instead, or, for a nut-free version, go for roasted salted pepitas (pumpkin seeds) or sunflower seeds.
- To add extra crunch to this salad, feel free to add chopped green onion, red onion, and/or crispy bacon (this will make it not vegan).
- If you’re gluten-free, but sure to use a GF chili crisp (I love Fly by Jing brand).
- You might also like this Roasted Cauliflower Salad, which is another summer favorite. We serve it in wraps—it’s even better than chicken salad.
Serving & Storage Tips
Let the salad sit at room temperature for 15-30 minutes to allow the flavors to meld, or refrigerate in an airtight container for up to one day. Transfer to a large serving bowl and serve the salad at room temperature or chilled. Because you can make it a day in advance, it makes a convenient make-ahead side dish for any occasion! Store leftover broccoli salad in an airtight container in the refrigerator and eat within 1-2 days for best results. Keep in mind that the longer it sits, the more it will lose its crunchy texture.*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Leave a Comment