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My crunchy broccoli mix has turned into my favorite dish when I need something bright and filling that gets even better after sitting in the fridge. The mix of crisp veggies with tasty bacon and crunchy cashews hits all the right notes while the sweet-tangy honey dijon dressing pulls everything together wonderfully.
I stumbled upon this combo during a hectic week when I needed something that wouldn't get soggy for several lunches. Now everyone in my family wants it at gatherings, and even my picky nephew who hates veggies asks for more.
What You'll Need
- Broccoli florets: Cut them small for the perfect crunch and tons of nutrition
- Purple cabbage: Gives beautiful color and a slight kick that works well with broccoli
- Cooked bacon: Adds that rich, hearty taste that makes even veggie-haters come back for more
- Red onion: Gives a bold flavor that gets milder as it sits in the dressing
- Raw cashews: Add a smooth crunch and good fats that make you feel full longer
- Parmigiano Reggiano: Brings a deep savory flavor, worth buying the real stuff for that special taste
- Olive oil: The foundation of our dressing, grab a nice bottle for better flavor
- Dijon mustard: Makes the dressing thick and tangy while helping mix everything smoothly
- Honey: Cuts the sour taste with natural sweetness, local honey adds extra flavor notes
- Apple cider vinegar: Gives that zing that makes all the flavors stand out
- Fresh garlic: Adds that must-have flavor boost to the dressing
Simple Preparation Steps
- Mix your dressing:
- Throw olive oil, dijon mustard, honey, apple cider vinegar, crushed garlic, salt, and pepper into a big mason jar. Close it tight and shake hard until it looks creamy and smooth. The mustard does the work of mixing the oil and vinegar together for that perfect texture.
- Get the bacon ready:
- Cook your bacon however you like until it's nice and crispy. I usually put mine in the oven at 400°F for around 15 minutes since it cooks evenly and doesn't make a mess. Bacon brings that yummy savory flavor that works so well with fresh veggies.
- Cut up your veggies:
- While your bacon's cooking, chop the broccoli into tiny bite-sized bits. You want them small enough to eat easily but not so tiny they lose their crunch. Slice the cabbage thin, dice the onion, and roughly chop the cashews to get different textures in every bite.
- Throw it all together:
- Put the chopped broccoli, cabbage, cooled and crumbled bacon, diced onion, and chopped cashews in a big bowl. The mix should look bright and colorful with lots of different shapes and textures mixed in.
- Add dressing and finish up:
- Pour your honey dijon mix over all the veggies and stir really well so everything gets coated. Grate fresh Parmigiano Reggiano on top and give it one more gentle mix until everything's evenly spread out.
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Broccoli really shines in this dish. I found that cutting it super small lets the dressing stick to every bit. My family still talks about the first time I brought this to our summer cookout everyone looked twice at a salad made mostly of broccoli but it was gone before the brownies and cookies.
Prep Ahead Tricks
This mix actually tastes better after chilling in the fridge for 4 to 24 hours. The veggies get slightly tender but stay crisp, and all the flavors blend together perfectly. You can keep it in a sealed container in your fridge for up to 4 days. If you're making it way ahead of time, maybe add the cashews right before serving so they stay super crunchy.
Simple Swaps
You can change up this dish based on what's in your pantry. Sunflower seeds or almonds work great instead of cashews. If you don't eat meat, skip the bacon and put some smoked paprika in the dressing to get that smoky taste. Green cabbage works fine instead of purple, though your salad won't look as colorful. For folks who can't do dairy, try nutritional yeast instead of the Parmigiano Reggiano for a similar flavor kick.
How To Serve It
This flexible salad goes great with grilled chicken or salmon for a complete meal. To make it filling without meat, toss in some chickpeas or cooked quinoa. It travels well to parties or outdoor meals and sits fine at room temp for a couple hours. For a pretty presentation, use a wide, shallow bowl and sprinkle extra cheese and cashews on top before bringing it to the table.
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This crunchy broccoli mix will soon be a staple in your kitchen. Every mouthful of this tasty and healthy combo is something to look forward to!
Frequently Asked Questions
- → How long will this be good in the fridge?
Stored in a sealed container, it stays fresh for 3–4 days. Unlike leafy greens, the hearty broccoli and cabbage don’t get soggy, and the flavors improve while marinating in the dressing.
- → What if I want a vegetarian version?
Sure thing! Just skip the bacon. To keep it savory, toss in extra nuts, roasted seeds, or chickpeas for a crunch and protein boost.
- → What proteins go well with this salad?
Anything from grilled chicken and tofu to chickpeas or hard-boiled eggs works great here. Tuna or even salmon are also delicious pairings with the honey dijon flavors.
- → Can I tweak the honey dijon vinaigrette?
Absolutely! Swap honey for maple syrup if you want it vegan. White wine vinegar replaces apple cider vinegar nicely, and you can try whole grain mustard for some added texture in the dressing.
- → Any hacks for chopping everything fast?
If you’ve got a food processor with a chopping blade, it’ll save you tons of time. Just pulse lightly for small chunks—not a puree. Alternatively, a vegetable chopper works well for consistent cuts.
- → How can I make it dairy-free?
Skip the parmesan for a dairy-free option. You can sprinkle in nutritional yeast for a nutty flavor or just use extra nuts for more texture and richness.