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Flavorful Sriracha Ranch Broccoli Salad with Crunchy Cashews

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A fresh and crunchy broccoli salad with a creamy ranch dressing spiced with sriracha and topped with roasted cashews for a delightful texture and flavor.

Ingredients

Scale
  • 4 cups fresh broccoli florets
  • 1 cup roasted unsalted cashews
  • 1/4 cup finely diced red onion
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/2 cup ranch dressing (homemade or store-bought)
  • 1 to 2 tablespoons sriracha sauce
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse 4 cups of broccoli florets under cold water. Pat dry with a clean towel to remove excess moisture. Chop into bite-sized pieces if needed.
  2. Finely chop 1/4 cup of red onion and set aside.
  3. Preheat oven to 350°F (175°C). Spread 1 cup of raw cashews on a baking sheet lined with parchment paper. Roast for 8-10 minutes until golden and fragrant, stirring once halfway through. Let cool completely.
  4. In a small bowl, whisk together 1/2 cup ranch dressing, 1 to 2 tablespoons sriracha, 1 teaspoon honey, and 1 tablespoon fresh lemon juice. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine broccoli florets, diced red onion, shredded cheddar cheese (if using), and cooled cashews.
  6. Pour the dressing over the salad and gently toss with two large spoons until evenly coated, being careful not to crush the broccoli.
  7. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

Dry broccoli thoroughly to prevent sogginess. Roast cashews carefully to avoid burning. Adjust sriracha to taste, starting with less. Toss salad gently to maintain broccoli crunch. Chill salad for best flavor. For nut-free version, substitute cashews with roasted pumpkin or sunflower seeds. Vegan option: use dairy-free ranch and vegan cheese or nutritional yeast.

Nutrition

Keywords: broccoli salad, sriracha ranch, cashews, crunchy salad, easy salad, healthy salad, spicy salad, potluck recipe

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