This is hands down the most delicious broccoli salad I’ve ever made, and it’s adapted from the legendary Indian restaurant Dishoom in the UK. I first spotted it on the Kale Junkies Instagram page and immediately made it for a dinner party. Every single person asked for the recipe. Since then, I’ve made it three more times, and it’s gone down a treat each time.

Fresh broccoli salad with dates, pistachios and ginger-lime dressing in a wooden bowl

The dressing is what makes this salad extraordinary. It’s punchy with fresh ginger, lime, a touch of chilli, and bright mint that lifts everything. I’ve tweaked the original recipe slightly by reducing the olive oil (it was too much for me) and adjusting a few ingredient ratios to get the balance just right.

One important note: don’t add too much broccoli. The florets really soak up the dressing, and if you dilute it with excessive broccoli, you’ll lose that punchy flavour that makes this salad special. This is intentionally a small salad that serves four as a side dish alongside other dishes.

I’m not a fan of serious heat, so I’ve kept the chilli mild using pickled jalapeños, which I always have in my fridge. If you love spice, feel free to add more fresh chilli or extra jalapeños.

Close-up of broccoli florets coated in punchy ginger-lime dressing with visible herbs

Make-Ahead Tips

This broccoli salad is brilliant for entertaining because you can prepare it in advance. Make the dressing and chop all the salad components ahead of time. The salad actually benefits from letting the dressing soak into the broccoli for 20 minutes to 3 hours before serving. Mix everything together except the nuts and seeds (do this anywhere from 30 minutes to 3 hours before serving), then toss in the pistachios and pumpkin seeds just before serving to retain their crunch.

Ingredients for ginger. and lime dressing in a blender jug for a broccoli salad

FAQ for the Best Broccoli Salad

Can I use frozen broccoli for this salad?
Fresh broccoli works best as it has a better texture and absorbs the dressing beautifully. Frozen broccoli tends to be too soft and watery for this recipe.

What can I substitute for dates?
Dried apricots work wonderfully, as do dried figs. Chop them finely just as you would the dates. Sultanas or raisins would also work in a pinch.

How far in advance can I make this salad?
You can make the complete salad (minus the nuts and seeds) up to 3 hours ahead and keep it refrigerated. Add the pistachios and pumpkin seeds just before serving for maximum crunch.

Can I char the broccoli instead of using it raw?
Absolutely! Lightly charring the broccoli in a hot pan or under the grill could add a lovely smoky dimension. Just let it cool to room temperature before dressing. NB: I have not tested this out.

Is this salad vegan?
Yes, this salad is naturally vegan as written. The honey provides sweetness, but you could use maple syrup or agave if you prefer.

What to Pair with This Broccoli Salad

This is one of the most versatile salads in my repertoire. It pairs beautifully with any grilled meat, particularly lamb kebabs, where the fresh, bright flavours cut through the richness perfectly.

It was simply perfection with my Gammon with Ginger Beer and Rooibos at Christmas, so it would be equally gorgeous with a good pork chop or roasted pork tenderloin. I’ve also served it alongside my Miso Baked Salmon, and that was another stellar pairing – the Asian-inspired dressing complementing the miso flavours wonderfully.

Beyond specific recipes, this salad works brilliantly with barbecued meats in summer, roasted chicken, grilled fish, or even as part of a mezze-style spread with hummus and flatbreads.

Prep Time:25

Ingredients

For the Dressing:

60 ml ¼ cup extra virgin olive oil
2 Tbsp rice wine vinegar
Juice of 2 limes plus extra if needed
1-2 tsp pickled jalapeño or half a fresh one
A good knob of ginger about 3cm, peeled and sliced
1 Tbsp honey
6 mint leaves
¼ tsp salt

For the Salad:

2.5-3 cups chopped broccoli florets small, even pieces
4-5 dates stones removed, sliced and finely chopped
1 medium red pepper or ¾ of a large pepper, diced
A small handful of fresh coriander with stalks approximately 10g, chopped
4 mint leaves roughly chopped
50 grams fresh pistachio nuts roughly chopped
25 grams about ¼ cup toasted pumpkin seeds
A small handful of pomegranate seeds entirely optional
Additional lime juice if needed

Instructions

To make the dressing, place all the dressing ingredients into the jug of a powerful blender and blend until well combined and smooth. Taste and adjust the lime, honey or salt if needed.
Prepare all your salad ingredients. The broccoli should be cut into small, even bite-sized florets. Make sure your dates are finely chopped so they distribute evenly throughout the salad.
In a large bowl, combine the broccoli, chopped dates, diced red pepper, coriander and mint. Pour over the dressing and toss everything together until the broccoli is well coated.
If serving immediately, let the salad sit for at least 20 minutes to allow the flavours to meld. If making ahead, you can leave it for up to 3 hours in the fridge.
Just before serving, add the chopped pistachios and toasted pumpkin seeds, tossing to combine. Scatter over the pomegranate seeds if using. Taste and add an extra squeeze of lime if you think it needs more zing.

Notes

Don’t be tempted to add more broccoli than specified – the ratio of dressing to broccoli is crucial for getting that punchy flavour.

Storage Instructions:

The salad keeps well in the fridge for up to 2 days, though the nuts and seeds will lose their crunch. Add fresh nuts and seeds when serving leftovers.

If you can’t find pickled jalapeños, use half a fresh green chilli, deseeded if you want less heat.

Servings: 4