Broccoli Salad with Spiralized Vegetables and Roasted Cashews

Packed with vitamin C and iron, broccoli is a versatile vegetable that’s also perfect in salads – don’t overcook it though!

  • Serves 4

  • Preparation 10 mins

  • Cooking 15 mins

Broccoli Salad with Spiralized Vegetables and Roasted Cashews
  • Dairy-Free

  • Egg-Free

  • Vegan


For the main salad
  • 20g cashew nuts
  • 20g pumpkin seeds
  • 500g broccoli, cut into very small florets
  • 100g couscous
  • 200ml vegan stock
  • 50g frozen peas, defrosted
  • 2 red peppers, cut into strips
  • 1 carrot
  • 2 courgettes
For the dressing
  • 1 chilli, finely sliced
  • 1 clove garlic, crushed
  • 1 tsp tamari
  • 1 tsp olive oil
  • 1 tbsp lemon juice
For the garnish
  • A selection of edible flowers or herbs


  1. Preheat your oven to 190°C/gas mark 5.
  2. Put the cashew nuts and pumpkin seeds on to a baking tray each then put in the oven. Roast for 5 minutes and shake. Return to the oven for another 5 minutes until brown. Keep any eye on them and take them out earlier if necessary. Set aside.
  3. Place the broccoli into a large pan of boiling water for 5 minutes, then plunge into cold water. This will prevent the broccoli from over cooking and will retain the colour. Drain thoroughly.
  4. Put the couscous into a bowl and pour over 200ml stock to rehydrate, leaving for 5 minutes. Add the peas.
  5. Place the sliced peppers onto a hot griddle pan. Cook for between 3 and 5 minutes, or until sear lines are formed.
  6. Spiralized the carrot and courgette. You can buy vegetables pre-spiralized from the shops if you don't have a spiralizer or you can slice them using a knife.
  7. Place all of the salad ingredients into a large bowl. Mix the dressing ingredients together and drizzle over the salad.
  8. Allow to stand for a moment and then carefully toss the salad.
  9. Serve topped with the edible flowers for decoration.

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