Bang Bang Broccoli Salad
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.
6 Servings
Ingredients
- 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
Instructions
Prepare the dressing:
- 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:
- 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:
- 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.