Best Broccoli And Cashew Crunch Recipes

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BROCCOLI CASHEW SALAD



Broccoli Cashew Salad image

A delicious broccoli salad combined with yummy flavors and textures and cashews!

Provided by Alyssa Rivers

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 7

1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
1/2 cup white sugar
2 pounds fresh broccoli (cut into florets)
1 cup roasted cashews
1/4 red onion (finely chopped)

Steps:

  • Cook and crumble the bacon. Set aside. In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved.
  • Add the broccoli, bacon, and cashews. Mix together until the salad is coated well in the mayonnaise mixture. Chill for 2 hours and let stand for 15 minutes before serving.

Nutrition Facts : Calories 614 kcal, Carbohydrate 27 g, Protein 13 g, Fat 52 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 594 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

CREAMY BROCCOLI WITH CASHEWS



Creamy Broccoli with Cashews image

The sour cream sauce in this broccoli casserole makes it a little different from the usual, and the cashews lend a nice crunch. It's great with a variety of entrees. -Karen Ann Bland, Gove City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

9 cups fresh broccoli florets
1/4 cup chopped onion
2 tablespoons butter
1 cup sour cream
2 teaspoons honey
1 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup coarsely chopped cashews

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. , Meanwhile, in a small skillet, saute onion in butter until tender. Remove from the heat; stir in the sour cream, honey, vinegar, salt and paprika. , Transfer broccoli to a serving bowl. Add sour cream mixture and toss to coat. Sprinkle with cashews.

Nutrition Facts : Calories 219 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 339mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.

STIR-FRIED BROCCOLI WITH CASHEWS



Stir-Fried Broccoli with Cashews image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Number Of Ingredients 0

Steps:

  • Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.

BROCCOLI CASHEW SALAD



Broccoli Cashew Salad image

This was on the table at a potluck cast party/Christmas party, and I hunted down the chef and begged her for the recipe. I'm not usually a nuts-in-nondesserts kind of person, but this stuff is amazing! Trust me, try it...

Provided by tignor

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 8

1 pound bacon
1 cup mayonnaise
2 teaspoons cider vinegar
½ cup white sugar
2 pounds fresh broccoli, broken into florets
½ cup raisins
1 cup roasted cashews
¼ red onion, finely chopped

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
  • Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 34.3 g, Cholesterol 30.9 mg, Fat 38 g, Fiber 3.9 g, Protein 13.3 g, SaturatedFat 7.4 g, Sodium 734.7 mg, Sugar 21.1 g

BROCCOLI WITH GARLIC BUTTER AND CASHEWS



Broccoli with Garlic Butter and Cashews image

A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried.

Provided by SALSIEPIE

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds fresh broccoli, cut into bite size pieces
⅓ cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
¼ teaspoon ground black pepper
2 cloves garlic, minced
⅓ cup chopped salted cashews

Steps:

  • Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
  • While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 13.2 g, Cholesterol 27.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 610.6 mg, Sugar 4.7 g

CHICKEN AND CASHEWS WITH BROCCOLI



Chicken and Cashews With Broccoli image

Here is a recipe that originally came from the Women's Weekly cookbook series. This one is fast, easy and healthy! You can substitute the cashews for firm tofu if you wish!

Provided by Kim A. Heaphy

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
500 g chicken thigh fillets
1 garlic clove, minced
1 leek (well washed and thinly sliced)
250 g broccoli
2 carrots
1 cup bean sprouts
1 teaspoon cornflour
1 teaspoon chicken bouillon
125 ml water
30 ml oyster sauce
75 g cashews (unsalted and roasted)

Steps:

  • Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
  • Thinly slice chicken pieces.
  • Mix cornflour, stock, water, and oyster sauce together.
  • Heat half the oil in a wok.
  • Add chicken in batches, stir-fry until tender and set aside.
  • Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
  • Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
  • Serve over hot rice or rice noodles.

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