Spicy Broccoli Salad Recipes

THE BEST BROCCOLI SALAD RECIPE

Steps:

• Chop and prep all the ingredients. In a large bowl add the broccoli florets, chopped kale, red onion, shredded carrots, chopped apple, dried cherries, chopped bacon, and sunflower kernels.
• In a medium bowl, whisk the mayonnaise, apple cider vinegar, honey, crushed red pepper, and salt, until smooth.
• Pour the dressing over the salad and toss until thoroughly coated. Then cover and refrigerate until ready to serve. *Can be made up to 3 days ahead.

BROCCOLI SLAW WITH SPICY DRESSING

Steps:

• Place broccoli coleslaw mix in a bowl.
• Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

SPICY BROCCOLI SALAD

Steps:

• Steam broccoli florets for 2 minutes, then rinse quickly in cold water. Drain well.
• Place broccoli in serving bowl, adding the onions, bell peppers, and miniature corn.
• In a small bowl, whisk together the vinegar, oil, brown sugar and red pepper flakes.
• Just before serving toss dressing with vegetables. Season with salt.

SPICY CHICKEN, KALE, AND BROCCOLI SLAW SALAD

Steps:

• Combine chicken, romaine lettuce, kale, cabbage, bell pepper, apple, bean sprouts, broccoli slaw, radishes, edamame, and peanuts in a large bowl.
• Whisk satay sauce, chili sauce, sesame oil, and lime juice together in a small bowl. Pour over salad and toss to coat. Serve immediately.

SPICY CHICKEN SALAD WITH BROCCOLI

Steps:

• Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
• Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.

SPICY BROCCOLI-MANGO SALAD

Steps:

• Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
• In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
• Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.