💡 Recipe Highlights
- •The Salad: A fresh raw crunch salad packed with broccoli, bell pepper, apple, and carrot, all tossed in a light vinaigrette.
- •Time Saver: Comes together in absolute record time for a super fast, light, and healthy meal.
- •Method: All the veggies and dressing get chopped together right in the Thermomix® to keep prep effortlessly quick.
Today I’m sharing a recipe that is not only incredibly delicious, but also comes together in absolute record time. My raw broccoli salad is the ultimate go-to whenever you’re craving something light, fresh, and totally satisfying!
With my simple, step-by-step instructions, I’ll show you just how effortless it is to whip up this vibrant, homemade raw salad in just a few minutes.
This raw broccoli salad is:
- A healthy mix of crisp, fresh veggies and flavorful ingredients.
- The perfect choice for a quick and light meal.
- Packed with delicious flavor in every single bite.
- A nutrient-rich dish that comes together in minutes.
My Top Prep Tips
Use super fresh ingredients for the crispest texture and best flavor.
Toast the pine nuts carefully over medium-low heat to bring out their rich, nutty flavor.
Serve the salad at room temperature for maximum taste.
Can I make this salad ahead of time?
Yes! This raw broccoli salad is great for meal prep and stores beautifully in an airtight container in the fridge.
Pro tip: hold off on adding the toasted pine nuts until right before serving so they keep their delicious crunch.
Easy Variations
Swap out the broccoli for fresh cauliflower florets for a fun and tasty twist.
Top it with grilled chicken or smoked salmon to turn it into a hearty, filling meal.
What to Serve with This Salad
- Toasted or grilled ciabatta bread
- Quinoa or rice to make it extra filling
- A side of creamy hummus
Raw Salad FAQs
What Ingredients Do You Need for Raw Broccoli Salad?
- 1 head of broccoli
- 1 red bell pepper
- 1 apple
- 1 carrot
- 50 g pine nuts
For the Vinaigrette:
- 20 g garlic oil
- 10 g olive oil
- 15 g herb vinegar
- 1 tsp honey
- 1 tsp Dijon mustard (or medium-hot mustard)
- 1 tsp herb salt (or seasoned salt)
- 2 pinches black pepper
Note: You’ll find the full list of ingredients with exact measurements and step-by-step instructions down in the recipe card.
How Do You Make Raw Broccoli Salad?
Prep Work:
First, toast the pine nuts in a dry skillet over medium heat until lightly golden.
Transfer them to a small bowl and set aside to cool.
Next, get your veggies ready.
Cut the broccoli into florets (discarding the tough stems), core the apple and chop it into big chunks, peel and thinly slice the carrot, and core and roughly chop the bell pepper.
Instructions:
Add all ingredients except the pine nuts (so, all the prepped veggies plus the vinaigrette ingredients) to the mixing bowl and chop for 7 sec/speed 4.
Transfer everything to a serving bowl, top with the toasted pine nuts, and serve at room temperature.
Enjoy!
Note: You’ll find the exact ingredient measurements and step-by-step instructions down below in the recipe card.
The listed prep times are averages.
Alright, now go have fun making this salad and enjoy every bite!
If you loved this quick recipe for raw broccoli salad, you might also enjoy my easy ratatouille recipe 🙂
Happy cooking,
Christoph
P.S. Never want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you loved it, please leave me a comment and give it a 5-star rating below! 🙂
Fresh Crunchy Raw Broccoli Salad
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Zutaten
- 1 Broccoli
- 1 Red bell pepper
- 1 Apple
- 1 Carrot
- 50 g Pine nuts
Vinaigrette:
- 20 g Garlic oil
- 10 g Olive oil
- 15 g Herb vinegar
- 1 Tsp Honey
- 1 Tsp Mustard medium-hot
- 1 Tsp Herb salt
- Black pepper To taste
Zubereitung
Prep Work:
- First, lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside and let them cool.
- Next, prep your veggies: trim the stems off the broccoli, core the apple and chop into large chunks, peel the carrot and slice into thin coins, and seed the red bell pepper and cut into large pieces.
Mixing & Assembly:
- Add all of the ingredients (except the pine nuts)—that’s your prepped veggies and everything for the vinaigrette—into the mixing bowl and chop for 7 seconds on speed setting 4.
- Transfer to a serving bowl, sprinkle with the toasted pine nuts, and serve at room temperature.
Notes
- Swap the pine nuts for budget-friendly options like walnuts, sunflower seeds, or pepitas (pumpkin seeds).
- Peanuts or cashews are also fantastic choices!
- Swap garlic oil for walnut oil or extra virgin olive oil.
- Use fruit vinegar or white balsamic instead of herb vinegar.
- Sweeten with maple syrup, agave, or date syrup instead of honey.
- Toss in some sliced radishes for an extra peppery crunch!
Fresh Crunchy Raw Broccoli Salad
Click stars to rate now
Zutaten
- 1 Broccoli
- 1 Red bell pepper
- 1 Apple
- 1 Carrot
- 50 g Pine nuts
Vinaigrette:
- 20 g Garlic oil
- 10 g Olive oil
- 15 g Herb vinegar
- 1 Tsp Honey
- 1 Tsp Mustard medium-hot
- 1 Tsp Herb salt
- Black pepper To taste
Zubereitung
Prep Work:
- First, lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside and let them cool.
- Next, prep your veggies: trim the stems off the broccoli, core the apple and chop into large chunks, peel the carrot and slice into thin coins, and seed the red bell pepper and cut into large pieces.
Mixing & Assembly:
- Add all of the ingredients (except the pine nuts)—that's your prepped veggies and everything for the vinaigrette—into the mixing bowl and chop for 7 seconds on speed setting 4.
- Transfer to a serving bowl, sprinkle with the toasted pine nuts, and serve at room temperature.
Notes
- Swap the pine nuts for budget-friendly options like walnuts, sunflower seeds, or pepitas (pumpkin seeds).
- Peanuts or cashews are also fantastic choices!
- Swap garlic oil for walnut oil or extra virgin olive oil.
- Use fruit vinegar or white balsamic instead of herb vinegar.
- Sweeten with maple syrup, agave, or date syrup instead of honey.
- Toss in some sliced radishes for an extra peppery crunch!
