Broccoli Cashew Salad

One thing to remember when making a broccoli cashew salad is to keep the cashew pieces fairly large-halving them works well. This way the flavor of the nut stands out and can be easily tasted.

If they are chopped up too small they sort of get lost in the salad and you don't really taste them.

I would also recommend you ad the cashews just before serving so they don't get too soggy.

For added flavor you can use flavored, salted or some type of  roasted nuts if the plain raw ones seem a little bland.


Below are two different versions of this salad:

The first recipe includes raisins and bacon and the standard dressing normally used for a broccoli salad. Hint: for a more flavourful salad use real smoked bacon from your local butcher or a gourmet type rather than the regular grocery store brands. The flavours will mix with the dressing, giving it a rich smoky taste.

The second recipe has a more exotic flavour to it using mandarin oranges and a less sweet more tangy dressing. 

1-Creamy Broccoli Cashew Salad

Broccoli Cashew SaladCreamy Broccoli Cashew Salad


4 cups broccoli flowerettes
1/2 cup red or green onion
1 celery stick
6 slices bacon
1/2 cup raisins
1 cup cashews


3/4 cup mayonnaise
1 tsp. sugar or xylitol
1 tsp. vinegar

Fry bacon strips until crispy, crumble and set aside.

Chop broccoli flowerettes, celery and onions and put in bowl.

Add raisins, cashews and bacon, then add dressing.

Refrigerate 1 hour before serving.

Makes 4-6 servings.

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2-Alternate Recipe

Oriental style broccoli cashew salad with tangy dressing.Oriental Style


2 cups broccoli flowerettes
1/2 cup red onion
1/2 bell pepper
1 cup cashews
1 cup bean sprouts
1 small can mandarin oranges


1/2 cup mayonnaise
1 tbsp. juice from oranges
1/4 tsp. soya sauce
1/4 tsp.sesame oil
salt and pepper to taste

Add chopped broccoli, onion,and peppers to a large bowl.

Add remaining ingredients, dressing, mix and refrigerate.

Toss again before serving.

Makes 4 servings.

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