If bold, fresh salads with real texture are your thing, this Copycat Dishoom Chili Broccoli Salad deserves a spot in your rotation. Inspired by Dishoom’s iconic version, it’s built around crisp chopped broccoli tossed with herbs, nuts, seeds, and sweet dates, then coated in a bright ginger-lime dressing with just enough heat. Every bite hits a little differently. It’s crunchy, fresh, lightly sweet, and gently spicy, meaning you’re actually going to be excited to sit down and eat this salad.

A vibrant broccoli salad with chopped red bell peppers, pomegranate seeds, golden raisins, pumpkin seeds, cilantro, and lime slices, served in a bowl with two serving spoons on a textured surface.

Friends, after just returning home from my London trip, I had to make my own version of Dishoom’s chili broccoli salad. And I know what you’re probably thinking — how good can a broccoli salad really be? That’s honestly exactly what I thought too. When I was in London, I ordered it almost as an afterthought. I really just needed something green after days of eating my way through the city, and it felt like the most refreshing choice on the menu. I wasn’t expecting much beyond that. But one bite in, I was fully hooked. It had way more impact than I anticipated, and it ended up being one of those dishes that has stuck with me since the trip.

I haven’t stopped thinking about it since I got home, so of course I had to recreate it and give it the full recipe treatment. The Dishoom chef shared the original, and I made a few small tweaks while keeping the heart of it the same. It’s fresh, crunchy, herb-packed, a little sweet, a little spicy, and somehow incredibly satisfying for something that’s mostly broccoli. If you can’t make it to London anytime soon, this version really hits the spot.

And if you didn’t already know, I love making my own copycat versions of salads. Here are a few of my favorites: Copycat Hillstone Macho Salad, Copycat Hillstone Emerald Kale Salad, and Copycat Erewhon Cucumber Avocado Salad.

To make this, you’ll need broccoli, red pepper, cilantro, fresh mint, pistachios, pumpkin seeds, sunflower seeds, medjool dates, butter, pomegranate seeds, lime wedges, olive oil, lime juice, fresh ginger, jalapeno, mint leaves, honey, rice vinegar, and salt.

A jar of green smoothie with a spoon sits on a textured surface, surrounded by fresh ingredients like cucumber, lime, broccoli, ginger, mint, honey, olive oil, and a bowl of salt. — To make this, you’ll need broccoli, red pepper, cilantro, fresh mint, pistachios, pumpkin seeds, sunflower seeds, medjool dates, butter, pomegranate seeds, lime wedges, olive oil, lime juice, fresh ginger, jalapeno, mint leaves, honey, rice vinegar, and salt.

What You Need to Make This Copycat Dishoom Chili Broccoli Salad

Broccoli: Chopped small so it stays crisp but easy to eat, and sturdy enough to hold up to the bold dressing without getting soggy.
Red Pepper (or Fresno): Adds freshness and a gentle heat. I used a Fresno pepper for a little extra kick, but anything in that range works well here.
Cilantro: Bright and citrusy, it lifts the whole salad and plays really nicely with the lime and ginger in the dressing.
Fresh Mint: This is what makes the salad special. It adds a cooling, almost refreshing contrast to the heat and acidity.
Pistachios: Perfect for their buttery crunch and subtle sweetness. They add texture without overpowering the salad.
Pumpkin Seeds: Nutty and hearty, they bring extra crunch and make the salad feel more substantial.
Sunflower Seeds: Mild, toasty, and a nice balance to the pistachios.
Medjool Dates: Soft, caramel-like, and naturally sweet. Cooking them briefly in butter brings out their richness and adds little pops of sweetness throughout the salad.

A metal pan with chopped dates being sautéed in oil, stirred by a silver spoon. Surrounding the pan are bowls of pomegranate seeds, salt, broccoli, herbs, and honey on a textured surface. — Melt the butter in a small pan over medium heat. Once melted, add the chopped dates and cook for about 2 minutes, stirring, until the dates have softened. Remove from the heat and add them to the salad.

Salted Butter: Used just to soften the dates.
Pomegranate Arils: A fresh, juicy contrast that adds color and a subtle tartness.
Lime Wedges: For serving. A final squeeze right before eating makes everything taste brighter.
Olive Oil: The base of the dressing, giving it body and a smooth, cohesive texture.
Lime Juice: Bright and punchy, it ties all the flavors together and keeps the salad feeling fresh.
Fresh Ginger: Adds warmth and a gentle spice that gives the dressing depth.
Jalapeño: Brings heat and balance. I remove the seeds so it’s present but not overwhelming.
Mint Leaves: Reinforces that fresh, cooling note and mirrors the herbs in the salad.
Honey: Just enough sweetness to round out the acidity and heat.
Rice Vinegar: Light and clean, it sharpens the dressing without stealing the spotlight.
Kosher Salt: Pulls everything together and makes all the other flavors pop.

How to Make This Delicious Copycat Dishoom Salad

To make this salad, start by preparing the dressing. Add all of the dressing ingredients to a mini blender and blend until completely smooth. Taste, then set aside.

Next, wash and chop the broccoli, red pepper, cilantro, mint, and pistachios. Add everything to a large bowl along with the pumpkin seeds and sunflower seeds. Chop the dates into small pieces and set aside.

A large bowl contains chopped red bell pepper, broccoli florets, mint, parsley, pomegranate seeds, sunflower seeds, pepitas, and pistachios, all arranged in separate, colorful sections. Surrounding the bowl are various ingredients. — *Add everything to a large bowl along with the pumpkin seeds and sunflower seeds.*

A large bowl filled with chopped broccoli, red bell pepper, mint, parsley, pomegranate seeds, sunflower seeds, and pumpkin seeds, with green dressing being poured over the salad. — *Add everything to a large bowl along with the pumpkin seeds and sunflower seeds.*

Melt the butter in a small pan over medium heat. Once melted, add the chopped dates and cook for about 2 minutes, stirring, until the dates have softened. Remove from the heat and add them to the salad.

Pour the dressing over the salad and toss until everything is evenly coated. Garnish with pomegranate arils, if using, and serve with lime wedges on the side.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new