broccoli salad with creamy cashew dressing

Have you ever ordered an entire huge takeout order just because you wanted one teeny tiny item? I definitely went through that phase with Sweetgreen, when I was ordering salads just so I could get to the plastic cup of cashew dressing that came with them. I would try (and fail) to not sound weird, putting “WILL TIP BIG FOR EXTRA DRESSING” in the order notes. Well, here is my take on that blessed dressing, and the ideal salad to go underneath it. The bright green broccoli is begging to be picked up by hand and swiped through the dressing-soaked plate, or you can be a grownup and knife-and-fork it to get all the little bits of cranberry, red onion, and toasted nuts. You might just want to double the dressing. You’re welcome—no tip necessary!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Place about 1¼ cups of water in a 5-quart saucepan and bring to a boil over high heat. Add the broccoli, cover with a tight-fitting lid, and steam until the broccoli turns bright green but is still tender-crisp, 3 minutes. Drain if there is any water left, then spread the broccoli in a single layer on a paper towel–lined tray to cool for 10 minutes (don’t submerge in cold water because it will make the broccoli soggy). Season the broccoli to taste with salt. If you like your broccoli salad cold, transfer to a bowl and chill for 30 minutes.

Step 2

2 While the broccoli is cooling, make the dressing: Combine ⅔ cup of the cashews with the ⅓ cup water, garlic, sesame oil, vinegar, sugar, jalapeño, soy sauce, and fish sauce in a blender and blend until smooth and creamy, 1 minute; add water by the teaspoon if the dressing is too thick.

Step 3

3 Arrange the broccoli on a platter, then scatter the onions and cranberries on top. Drizzle ½ cup of the dressing over the broccoli, then scatter the remaining ⅓ cup cashews over the salad. Serve the remaining dressing on the side.