Today I’m sharing a unique broccoli recipe: Broccoli Caesar Salad. This dish features a homemade salad dressing tossed with raw broccoli, shredded cabbage, and shaved parmesan. This salad would be great served with BBQ Chicken Sandwiches, Italian Grilled Chicken, and Lasagna Soup

A close up photo of a broccoli Caesar salad in a black bowl.

Why you’ll love this recipe

You don’t need to steam or cook  the broccoli prior to adding it in the salad. Essentially saving you time!

The salad is light and refreshing. I like to think of it as the perfect summer salad because it’s so crisp and fresh.

The dressing has the traditional Caesar salad flavor but also an accentuated lemon flavor with subtle hints of garlic coming through.

Ingredients 

  • Broccoli – cut into florets, raw.
  • Anchovy paste – so much easier than purchasing actual anchovies and making your own paste. 🥴 The anchovy flavor is the backbone to every delicious Caesar salad dressing as it provides saltiness, depth, and umami. One thing to keep in mind about anchovy paste is that it’s not as strong in flavor as the canned or salted anchovy’s are.
  • Garlic
  • Lemon juice – use fresh lemon juice!
  • Dijon mustard
  • Mayonnaise
  • Olive oil
  • Parmesan
  • Napa cabbage – if you don’t have Napa cabbage, regular green cabbage is a great replacement.

A close up photo of broccoli florets and sliced cabbage in a bowl.

How to make Broccoli Caesar Salad

  1. Cut the vegetables. Cut the broccoli into florets and slice the Napa cabbage into thin strips. Place in a large bowl. Broccoli florets and thinly sliced Napa cabbage in a glass bowl.
  2. Make the dressing. Whisk the anchovy paste, lemon juice, mustard, salt, and mayo. Once smooth gradually add the olive oil, whisking constantly until emulsified. Whisk in some shredded parmesan. A glass bowl full of homemade Caesar salad dressing.
  3. Combine. Drizzle the salad dressing over the broccoli and cabbage, toss to coat.
  4. Top with freshly shaved parmesan, salt, and freshly cracked pepper.

Pro tip: you can make the dressing 2 days ahead of time. Cover it and keep in the fridge until read to use.

Broccoli florets and chopped cabbage in a bowl.

FAQ and Tips

  • What if I don’t have Napa cabbage? You can substitute green cabbage or chopped lettuce for the Napa variety. Just remember to slice it into thin strips for easier eating.
  • I don’t have anchovy paste, can I leave it out of the dressing? As discussed above under “Ingredients” the anchovy flavor is a key ingredient in a Caesar salad dressing. The anchovy gives the dressing a lot of flavor and depth. The dressing won’t taste the same without it.
  • Can I use canned anchovies rather than anchovy paste? Yes. Take 2 anchovy fillets and the garlic, place them on a cutting board, using the side of a chef’s knife mash the anchovies and garlic until a smooth paste forms. Wa-la. Anchovy paste.
  • How should I store the salad? Store in the fridge covered or in an airtight container for 2 days. The salad is best if eaten within 1 day of making it.

Overhead photo of broccoli Caesar salad in a black bowl.

Related Recipes

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A broccoli floret in a forks tines.

Broccoli Caesar Salad

Servings 8 servings
This crunchy broccoli salad is an updated version of the traditional caesar salad recipe. A zesty, homemade dressing is drizzled over broccoli and cabbage.
5 from 1 vote
Prep Time 25 minutes
Total Time 25 minutes

Ingredients
  

  • 2 medium heads of broccoli about 1.5 pounds
  • 1/4 head napa cabbage about 2 cups, thinly sliced
  • 1 teaspoon anchovy paste see note #1
  • 1 garlic clove minced
  • 1/4 cup fresh lemon juice juice from 1-2 lemons (depending on the size)
  • 2 teaspoons dijon mustard
  • pinch kosher salt
  • 2 tablespoons mayonnaise
  • 1/2 cup olive oil
  • 3 tablespoons grated parmesan plus more shaved parmesan for serving
  • fresh cracked pepper

Instructions
 

  • Cut the broccoli into florets. Add the broccoli and sliced cabbage to a large bowl.
  • Whisk the anchovy paste, garlic, lemon juice, mustard, salt and mayo. Once smooth, gradually add the olive, whisking constantly until emulsified. Whisk in the 3 T of grated parmesan. 
  • Drizzle the dressing over the broccoli and cabbage, toss to coat.
  • Top the salad with freshly shaved parmesan and freshly cracked pepper. Season with more salt if needed.

Notes

  1. If you don't have anchovy paste, you can use canned anchovy's. Use 2 oil-packed anchovy fillets. On a cutting board, place the anchovies and garlic. Using the side of a chef’s knife, mash the anchovies and garlic until a smooth paste forms. Wa-la, your own anchovy paste. 
  2. You can make the dressing 2 days ahead of time. Cover and keep in the fridge until ready to use. 
Recipe adapted from Bon Appetit. 

Nutrition

Calories: 212kcalCarbohydrates: 12gProtein: 6gFat: 17gSaturated Fat: 3gCholesterol: 4mgSodium: 146mgPotassium: 555mgFiber: 4gSugar: 3gVitamin A: 1053IUVitamin C: 146mgCalcium: 116mgIron: 1mg
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Overhead photo of broccoli Caesar salad in a black bowl against a white background.