Bang Bang Broccoli Salad

Broccoli, red cabbage, carrots, edamame, and cashews tossed in a creamy, spicy-sweet bang bang sauce with mayo, chili sauce, and lime.

this Recipe

I used to think broccoli salad was, well… a little sad. You know the type—cold, chewy broccoli chunks drowning in some overly sweet dressing and dotted with random raisins. Who invited raisins to this party anyway?

But then I had a moment. It was a random Tuesday, I was avoiding laundry (classic), scrolling way too deep into food reels, and I saw this crispy bang bang cauliflower getting dunked in a creamy sauce. And I thought, Wait a second… what if that sauce wasn’t just for frying? What if it could turn broccoli into something actually worth craving?

And that’s how this Bang Bang Broccoli Salad was born. Not in a chef’s test kitchen. In my own cluttered kitchen, while wearing pajama pants and pretending I had it together.

The first time I made it, I ate it straight out of the mixing bowl, leaning over the counter while my Spotify played a weird mix of ‘90s R&B and moody indie pop. And it slapped. Like hard. Since then, I’ve made it for potlucks, side dishes, lunches, midnight snacks… I’m not saying it replaced my therapy, but I am saying it’s helped.

Why You’ll Love This Bang Bang Broccoli Salad Recipe?

Let’s be real—salads usually get the short end of the stick. They’re the afterthought on the plate. But not this one.

This salad is bold. It’s not whispering “I’m healthy” in the corner—it’s dancing in, music blasting, in full color and spice. It’s crunchy and creamy, with that perfect balance of sweetness and heat. That bang bang sauce? It’s not just the star. It’s the whole dang show.

And the real kicker? It takes like… 15 minutes. No roasting. No chilling overnight. No “refrigerate for 2 hours or until your guests arrive.” Just toss and eat. It’s a salad that actually fits real life.

Ingredient Notes:

Honestly, I made this with what I had in the fridge the first time. So if you’ve got variations—roll with them. But this is the combo that’s hit hardest for me so far:

• Mayonnaise: I use full-fat because… yeah. It’s creamy and perfect. Greek yogurt is fine if you want a tangier vibe, but it’s not the same party.

• Sweet chili sauce: This is the glue. It’s sweet, sticky, and adds that crave-worthy flavor that makes you forget this is mostly vegetables.

• Sriracha: I’m a two-teaspoons kind of person, but if you like things spicier (or milder), adjust to your chaos level.

• Lime juice: Brightens it all up. Kinda like when your friend shows up with coffee and snacks just when you need it.

• Garlic powder + salt: Low-key, but essential. They just make the other flavors pop.

• Broccoli florets: Cut them small! We’re not out here serving mini trees. Bite-sized only.

• Shredded red cabbage: For color. For crunch. And because it makes your salad look like it knows what it’s doing.

• Carrot: Shredded, not chunky. Adds a little sweetness and texture, plus it makes the salad feel prettier. Weird but true.

• Edamame: Little pops of protein. Also, it makes it feel like a full meal when you accidentally eat the whole thing.

• Cilantro + scallions: Fresh, herby, a little sharp. If you’re anti-cilantro, skip it. I won’t fight you.

• Salted cashews: Don’t sleep on these. Chop them up and sprinkle them on top like the fancy finishing touch they are.

How To Make Bang Bang Broccoli Salad?

Step 1: Sauce First, Always

In the biggest bowl you can find (you’ll need space to toss), whisk together mayo, chili sauce, lime juice, Sriracha, garlic powder, and salt. Taste it. Lick the spoon. Wonder why you don’t use this sauce for everything.

Step 2: Chop & Toss

Throw in the broccoli, cabbage, carrots, edamame, cilantro, and scallions. Toss it like you mean it. No gentle folding here—you want that sauce in every nook.

Step 3: Cashew Finish

Sprinkle cashews over the top like a glorious salty crown. Could you stir them in? Sure. Will they get soggy faster? Also yes. So save them for the last minute if you can.

That’s it. That’s the whole thing. No oven. No blender. No stress.

Storage Options:

Here’s the thing I didn’t expect: this salad? Still awesome the next day. The veggies stay crunchy, the flavor actually gets better, and if you pack it for lunch, you will be the envy of the breakroom.

Just keep it in an airtight container and add a little extra sauce or squeeze of lime if it dries out. And for the love of texture, hold off on adding the cashews until you’re ready to eat.

Variations and Substitutions:

This salad has been through some iterations. I’ve thrown in random leftovers and gotten compliments like I planned it that way. Here’s what’s worked:

• Add grilled chicken or tofu for a full-on meal.

• No cashews? Use peanuts or sunflower seeds.

• No chili sauce? Mix honey and Sriracha with a pinch of vinegar. It’s not perfect, but it works.

• Swap the edamame for chickpeas or even black beans. More protein = more satisfying.

• Make it vegan with plant-based mayo. Still creamy. Still awesome.

• Toss it over rice or soba noodles if you’re craving something heartier.

What to Serve with Bang Bang Broccoli Salad?

I’ve eaten this with:

• Grilled shrimp skewers (when I’m feeling extra).

• Leftover rotisserie chicken (because that’s real life).

• Rice bowls—white, brown, doesn’t matter.

• Wrapped in lettuce leaves when I was pretending to be someone who doesn’t eat carbs. That phase didn’t last.

It’s also fine as a solo act. I’ve literally made a bowl, sat on the couch, and called it dinner.

Frequently Asked Questions:

Can I make this ahead?
Totally. Just hold off on the cashews ’til right before you serve. It holds up great in the fridge for 2–3 days.

Is it spicy?
A little. More like a “hey I’m here” heat than a “call the fire department” situation. You control the Sriracha.

Can I use frozen broccoli?
I mean, I wouldn’t. It’s too soft. You want that crunch. Use fresh if you can.

So yeah—this Bang Bang Broccoli Salad might just be one of the best things to come out of my kitchen on a day when I was fully winging it. And honestly? That makes me love it even more.

It’s bold. It’s messy in a good way. It makes veggies feel exciting. And every time I bring it somewhere, someone asks, “Wait… what’s in this?”

That’s when I know I’ve got a winner.

Try it, tweak it, tell me how yours turns out. Or better yet—tag me when you post it. I’ll be the one cheering you on with a fork in hand.

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Bang Bang Broccoli Salad

Active Time 15 minutes mins

Total Time 15 minutes mins

A bold, crunchy salad made with fresh broccoli, red cabbage, edamame, and carrots, tossed in a creamy bang bang sauce with chili, lime, and Sriracha. A quick, flavorful dish perfect for meals or gatherings.

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6 Servings

Ingredients

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• ⅓ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon freshly squeezed lime juice approximately 1 small lime
• 2 teaspoons Sriracha sauce
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 4 cups fresh broccoli florets cut into ½-inch pieces
• 1 cup shredded red cabbage
• 1 small carrot peeled and shredded (approximately ½ cup)
• ½ cup frozen shelled edamame thawed
• ¼ cup chopped fresh cilantro
• 2 medium scallions thinly sliced (approximately ¼ cup)
• 2 tablespoons chopped salted cashews

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Instructions

 

Prepare the dressing:

1. In a large mixing bowl, combine the mayonnaise, sweet chili sauce, lime juice, Sriracha, garlic powder, and salt. Whisk until smooth and fully emulsified.

Assemble the salad:

1. Add the broccoli, shredded red cabbage, shredded carrot, thawed edamame, chopped cilantro, and sliced scallions to the bowl with the dressing. Toss thoroughly to ensure the vegetables are evenly coated.

Finish and serve:

1. Transfer the salad to a serving dish, if desired, and sprinkle the chopped cashews over the top. Serve immediately, or refrigerate for up to 2 hours prior to serving to allow flavors to meld.

Notes

To ensure this dish is gluten-free, confirm that the sweet chili sauce, Sriracha, and mayonnaise are certified gluten-free, as some brands may contain hidden gluten or be processed in shared facilities. All fresh produce and raw cashews are naturally gluten-free, but always verify packaging for safety when needed.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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