Copycat Dishoom Chili Broccoli Salad
A bold, fresh broccoli salad inspired by Dishoom’s iconic chili broccoli, featuring herbs, crunchy seeds, sweet dates, and a bright ginger-lime dressing.
Servings 4 Servings
Calories 516kcal
Ingredients
- 1 Large Head Broccoli washed and chopped ( about 2 cups)
- 1 Red Pepper chopped, seeds removed (I used a fresno pepper)
- 3 Tablespoons Cilantro chopped
- ¼ Cup Mint Leaves chopped
- ⅓ Cup Pistachios chopped
- 3 Tablespoons Pumpkin Seeds
- 3 Tablespoons Sunflower Seeds
- 4 Medjool Dates pitted and chopped
- 2 Tablespoons Butter salted
- ⅓ Cup Pomegranate Arils optional
- Lime Wedges to serve
For the Dressing:
- ⅓ Cup Olive Oil
- 1 Lime juiced
- ½ Inch Knob of Ginger peeled and sliced (or 1 tsp ground ginger)
- ½ Jalapeno seeds removed
- 4 Mint Leaves
- 1 Tablespoon Honey
- 1 Tablespoon Rice Vinegar
- 1 Teaspoon Kosher Salt
Instructions
- To make this salad, start by preparing the dressing. Add all of the dressing ingredients to a 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.
- 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.
Nutrition
Calories: 516kcal | Carbohydrates: 44g | Protein: 12g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 682mg | Potassium: 1010mg | Fiber: 10g | Sugar: 27g | Vitamin A: 2346IU | Vitamin C: 184mg | Calcium: 128mg | Iron: 3mg
