Broccoli and Cashew Salad Recipe

Crisp broccoli, smoky bacon and crunchy cashews come together in this sweet and tangy salad that’s perfect for picnics or braais.

Video

Salad

2 heads Broccoli
2 rashers Bacon (chopped & cooked)
1 Onion (finely chopped)
1/2 cup Raisins
1/2 cup Cashew Nuts

Dressing

1 cup Mayonnaise
2 tbls White Vinegar
1/2 cup Sugar

Fry 2 chopped rashers of bacon until starting to crisp, then set aside to cool.
Cut 2 heads of broccoli into small bite-sized florets.
Add 1 finely chopped onion, 1/2 cup raisins, 1/2 cup cashew nuts and the cooled bacon to the broccoli.
In a separate bowl, combine 1 cup mayonnaise, 2 tablespoons white vinegar and 1/2 cup sugar, stirring until the sugar dissolves.
Pour the dressing over the broccoli mixture and mix well until evenly coated.
Cover and refrigerate until ready to serve.

Blanch the broccoli – For a slightly softer texture and brighter colour, briefly blanch the broccoli in boiling water, then cool in ice water before mixing.
Toast the nuts – Lightly toasting the cashews enhances their flavour and crunch.
Make ahead – Preparing the salad a few hours in advance allows the flavours to meld beautifully.

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