Crunchy Broccoli Salad with Orange Almond Dressing piles chunky raw broccoli florets, shredded red cabbage, roasted almonds, green onions, and juicy raisins into one colorful bowl. The creamy dressing blends in minutes from orange juice, almond butter, and coconut aminos. Serve it straight away for maximum crunch, or let it marinate for a deeper, more mellow flavor.
Say goodbye to boring salads and hello to your new favorite side dish! This Crunchy Broccoli Salad is a festival of textures and flavors in every single bite. We’re talking crisp broccoli florets, vibrant red cabbage, toasted almonds, and sweet raisins, all brought together by a show-stopping Orange Almond Dressing. It’s creamy, tangy, and utterly addictive. Best of all, this recipe requires zero cooking and comes together in just 10 minutes, making it perfect for meal prep, potlucks, or a quick and healthy lunch that actually satisfies.
Ingredients
• For the Salad
• 2 medium heads / 700g (24.7 oz) Broccoli, florets chunked
• 2 cups / 180g (6.3 oz) Red Cabbage, shredded
• 0.5 cups / 45g (1.59 oz) Sliced Almonds, roasted
• 1 stalk / 15g (0.53 oz) Green Onions, sliced
• 0.5 cups / 85g (3 oz) Raisins
• For the Orange Almond Dressing
• 0.33 cup / 80ml Orange Juice
• 0.25 cup / 64g (2.26 oz) Almond Butter
• 2 tbsp / 30g (1.06 oz) Coconut Aminos
• 1 small / 20g (0.71 oz) Shallot, chopped finely
• 0.5 tsp / 3g (0.11 oz) Salt
Instructions
1. Directions
2. Make the Dressing: In a food processor or blender, combine the orange juice, almond butter, coconut aminos, finely chopped shallot, and salt. Pulse until the dressing is perfectly smooth and creamy.
3. Combine the Salad: In a large bowl, add the broccoli florets, shredded red cabbage, roasted almonds, sliced green onions, and raisins.
4. Toss and Serve: Pour the smooth dressing over the salad . Toss well to ensure everything is evenly coated. Serve immediately for the best crunch, or let it marinate for 30 minutes in the fridge for deeper flavor.
Nutritional Information
• The following is an estimate for 1 of 5 servings.
• Calories: 257
• Fat: 12g
• Protein: 9.8g
• Total Carbohydrates: 33.6g (1.19 oz)
• Fiber: 7.7g
Pro Tips
• The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before using.
• For an extra protein boost, add a can of drained chickpeas or some shredded rotisserie chicken.
• Don’t have almonds? Toasted sunflower seeds or pecans make a fantastic substitute.
• To save time, use a bag of pre-cut broccoli florets and pre-shredded cabbage from the produce aisle.
FAQ
Q: Can I make this broccoli salad ahead of time
A: Yes, you can prepare components in advance. The Orange Almond Dressing can be made up to 3 days ahead and stored in the fridge. For the best crunch, combine the salad ingredients and dressing just before serving. You can also mix it all and let it marinate for 30 minutes for a deeper flavor.
Q: What are some good substitutes for the almonds
A: If you don’t have almonds or have a nut allergy, toasted sunflower seeds or pecans make a fantastic substitute in the salad for a similar crunch.
Q: How can I add more protein to this salad
A: For an extra protein boost, you can easily add a can of drained chickpeas to keep it plant-based, or mix in some shredded rotisserie chicken.
Q: Is this broccoli salad recipe vegan
A: Yes, this Crunchy Broccoli Salad is naturally vegan as written. The creamy dressing is made with almond butter and orange juice, containing no dairy or animal products.
Pro Tips
- The dressing can be made up to 3 days in advance and kept in an airtight container in the fridge — give it a good whisk before pouring, as the almond butter tends to separate.
- Serve the salad immediately for the best crunch, or let it marinate in the fridge for 30 minutes if you prefer the broccoli slightly softened and the flavors more blended.
- No almonds on hand? Toasted sunflower seeds or pecans make a fantastic substitute and keep the same toasty bite.
- To cut prep time, use a bag of pre-cut broccoli florets and pre-shredded red cabbage from the produce aisle.
- For a protein boost that keeps carbs in check, stir in shredded rotisserie chicken instead of the chickpeas the recipe mentions.
Frequently Asked Questions
Can I make Crunchy Broccoli Salad ahead of time?
Yes — the dressing keeps for up to 3 days in the fridge, so you can blend it in advance. Toss everything together close to serving, or 30 minutes ahead if you want it marinated.
What can I use instead of almonds in the dressing and salad?
Toasted sunflower seeds or pecans work well in place of almonds. For the dressing itself, the almond butter is the base, so a seed butter keeps it nut-free.
Is this broccoli salad keto-friendly?
As written it's on the higher side for keto at about 33.6 g of carbs per serving, mainly from the raisins and orange juice. Reducing the raisins brings the count down while keeping the crunch.
How can I add more protein?
Shredded rotisserie chicken blends in easily and keeps the carb count down. The recipe also suggests drained chickpeas if you have more carb room that day.
Recipe card below.
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Crunchy Broccoli Salad with Orange Almond Dressing
Ingredients
Method
- Directions
- Make the Dressing: In a food processor or blender, combine the orange juice, almond butter, coconut aminos, finely chopped shallot, and salt. Pulse until the dressing is perfectly smooth and creamy.
- Combine the Salad: In a large bowl, add the broccoli florets, shredded red cabbage, roasted almonds, sliced green onions, and raisins.
- Toss and Serve: Pour the smooth dressing over the salad .
- Toss well to ensure everything is evenly coated.
- Serve immediately for the best crunch, or let it marinate for 30 minutes in the fridge for deeper flavor.
- Don't have almonds? Toasted sunflower seeds or pecans make a fantastic substitute.
