This may well be my favorite broccoli salad yet! Probably because of the fresh Southeast Asian-inspired flavors. And… what’s not to love? Juicy chunks of mango, crunchy bell peppers, and a sweet chili lime dressing topped with toasted cashews. I grew up eating Classic Broccoli salad and have always loved it. In fact, I love broccoli salad so much that I made an avocado dressing one called Healthy Broccoli Salad. Then I was on a roll and made my Mexican Broccoli Salad which is inspired by Mexican flavors like cumin and cilantro. And that brings us to today with this Thai Broccoli Salad. I was never a huge cruciferous veggie fan growing up. But it turns out it’s more about the preparation, and not so much that I don’t like broccoli! After all, I could always devour broccoli as long as it came with sauce. Ranch dressing was my go-to, but smothered in cheese sauce was always good too. Now I’m on a mission to create some new favorites that let the veggies shine through. But all the while leaving my taste buds fully satisfied without tons of cheese! I really hope you enjoy this Thai Broccoli Salad! If you do get a chance to make this recipe, I’d love to hear from you in the comments. The dressing might separate if it sits for a bit, simply whisk it back together before tossing it with the salad. If you can’t find avocado oil, olive oil is a good substitute. For the bell pepper, cut it in half and remove the core and seeds. Slice the pepper into 1/4″ – 1/2″ strips, and then cut across the strips to make cubes. Peel the mangoes and cut a side off each end. Placing the flat side down, stand the mango up, and cut off both ‘cheeks’ on either side of the pit. Finally, cutting away from yourself, trim the mango pit of any extra fruit. Once you’ve removed the pit, cut the mango pieces into 1/2″ cubes. Also, it’s best to leave the toasted nuts out if you think you have leftovers and just sprinkle them over the top right before eating. You can also use toasted peanuts rather than cashews.
