Print Recipe
5 from 3 votes

Asian Broccoli Salad

Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings: 4


  • 2 heads broccoli
  • 1/2 cup chopped scallions
  • 1/3 cup toasted salted cashews
  • 2 tbsp sesame seeds

Asian Dressing

  • 1/4 cup almond butter (or cashew butter)
  • 1 clove garlic
  • 1 inch ginger root (peeled)
  • 1 medjool date soaked in boiling water for 10 mins
  • 2 tbsp lime juice
  • 2 tbsp sesame oil
  • 3 tbsp coconut aminos


  • Bring a large pot of water to a boil. While you are waiting for it to boil cut the two heads of broccoli into small bite sized florets
  • Once the water is boiling, add in the broccoli and leave to cook for exactly 1 minute (not longer, you don't want them to be mushy!). After 1 minute remove the broccoli and place them in a bowl filled with ice and water. Once the broccoli is cool drain and place in a large bowl. 
  • In a blender or nutribullet container combine all of the ingredients for the dressing and blend until completely smooth
  • In a bowl combine the broccoli florets, cashews, scallions, sesame seeds and toss in the dressing. Serve!