When my younger sister was diagnosed with diabetes, I started rethinking the way we cook and eat. That journey led me to develop simple, comforting diabetic-friendly recipes that support balanced blood sugar — without giving up the foods we love. The Diabetic Recipes is where I share those meals, built from real-life experience and a lot of trial and error.
- Bang Bang Broccoli Salad (Sweet, Spicy & Ready in 15 Minutes!) – June 13, 2025
- One-Pot Garlic Butter Chicken with Broccoli: A Low-Carb Dream for Diabetics – June 13, 2025
- Avocado Hummus Recipe (Creamy, Blood Sugar–Friendly & Fast) – June 13, 2025
Why You Might Rethink Everything You Know About Broccoli
You know that moment when you try something you didn’t expect to love—like a weird-sounding salad—and it just hits? This is that salad.
Honestly, I wasn’t expecting broccoli to show up like this. But with one forkful, coated in that creamy, sweet-and-spicy bang bang sauce, something shifts. It’s the crunch, the heat, the way lime and garlic nudge the mayo just enough… suddenly, you’re going in for seconds, maybe thirds.
This isn’t about health halos or guilt-free eating. It’s about making something fast, vibrant, and totally satisfying—without cooking a thing. You chop, you whisk, you toss. That’s it. Fifteen minutes from “meh” to “whoa, make this again.”
It works because it plays all the textures and flavors off each other. Raw broccoli stays sharp and toothsome, red cabbage brings color and bite, edamame sneaks in protein, and the sauce? The sauce carries. Creamy with a bit of a slap. Like coleslaw’s rebellious cousin that moved to LA and got a tattoo.
This salad is:
- A lazy cook’s dream (no stove, no oven)
- A sneaky way to eat your fiber and like it
- Totally customizable: dial the heat, swap the mayo, add tofu or grilled shrimp
You don’t have to believe me. Just try it. Let it surprise you.
What You’ll Need for Bang Bang Broccoli Salad
Here’s the thing: this salad isn’t fussy. It’s more like that surprisingly great combo you throw together once and then crave for weeks. Here’s what’s going into the bowl:
First — the sauce (this is where the magic happens):
- Mayo, about a third of a cup. Regular or vegan — whatever you’ve got that’s creamy and neutral.
- Sweet chili sauce. Two tablespoons. That slightly sticky, sweet-spicy stuff you dip spring rolls in? Yeah, that.
- Lime juice. One tablespoon, fresh-squeezed if you can. Bottled works too. You just want that sharp edge.
- Sriracha. Two teaspoons—or less, if you’re not in a spicy mood. No judgment.
- Garlic powder. Just half a teaspoon to round it out.
- Salt. A pinch. Okay, technically a quarter teaspoon. But really, taste as you go.
Now the veggies and all the good stuff:
- Broccoli florets. Four cups, chopped small (think bite-sized, not baby trees).
- Red cabbage. One cup, shredded. Adds color and crunch.
- A small carrot. Shredded — don’t overthink it. About half a cup.
- Edamame. Half a cup, shelled and thawed. Great protein hit.
- Cilantro. A handful, chopped. Or skip it if you’re in the anti-cilantro camp.
- Scallions. Two, thinly sliced. Adds brightness without the sharpness of raw onion.
- Cashews. A couple tablespoons, chopped and salted. Toss ’em in at the end so they stay crunchy.
What if I don’t have all of this?
You’ll be fine. This salad is forgiving. No cashews? Use peanuts. No cabbage? Just up the broccoli. Honestly, the sauce does most of the heavy lifting — the rest is flexible.
How to Make Bang Bang Broccoli Salad (Step-by-Step)
This isn’t a fussy recipe. No cooking, no gadgets, no weird timing tricks. Just a big bowl, a little whisking, and maybe a taste test or three.
1. Whisk the sauce
Grab a large mixing bowl. Yes, the big one — we’re building the whole salad in here. Add:
- ⅓ cup mayo
- 2 tbsp sweet chili sauce
- 1 tbsp lime juice
- 2 tsp Sriracha
- ½ tsp garlic powder
- ¼ tsp salt
Whisk until it’s creamy and smooth. Give it a taste — want more kick? Add a touch more Sriracha. Want it sweeter? A drizzle more chili sauce does the trick.
2. Pile in the veggies
Now, straight into that same bowl, add:
- 4 cups broccoli (small florets)
- 1 cup shredded red cabbage
- ½ cup shredded carrot
- ½ cup edamame
- ¼ cup chopped cilantro
- 2 sliced scallions
Use tongs or clean hands to toss everything together until every little piece is coated in that sauce. It’ll start to smell amazing right about now.
3. Finish with a crunch
Right before serving, scatter 2 tablespoons of chopped cashews on top. They’re the final snap this salad needs.
You can eat it immediately, or chill it for up to an hour if you like your salads extra crisp and cold.
Can I make this ahead of time?
Sort of. You can mix the dressing and prep the veggies the day before — just keep them separate. Toss everything together and add the cashews right before serving so nothing goes soggy.
Real-Life Tips for Making This Salad Faster, Tastier, and Actually Yours
Let’s not pretend we all have endless energy or perfect pantry stockpiles. This salad’s already low-effort, but here’s how to make it really doable—like, weeknight-brain doable.
When you don’t feel like chopping
- Precut broccoli? Use it. No shame. Just give it a rough chop so the pieces aren’t enormous.
- Shredded carrots in a bag? Yes. They cost a bit more, but sometimes the time tradeoff is worth it.
On the sauce (you’ll want more)
Make extra. Trust me. It’s ridiculously good drizzled over roasted potatoes or used as a lazy dip for cold chicken the next day. Keep it in a jar in the fridge and forget about it until your next snack emergency.
Want to make it a full meal?
- Leftover chicken? Toss it in.
- A soft-boiled egg? Honestly dreamy with the creamy-spicy combo.
- Tofu, shrimp, a scoop of cold rice, even a can of chickpeas—whatever’s around. This salad doesn’t judge.
If spice isn’t your thing…
Skip the Sriracha. Or start small. You can always add more, but once it’s too hot, there’s no going back (been there).
Can I make this with stuff I already have?
Most likely, yes. No cabbage? Add more broccoli. No edamame? Toss in a handful of frozen peas. This isn’t a precision salad—it’s more of a framework. The sauce is the hero. Everything else is supporting cast.
Substitutions & Variations: Make It Yours
One of the best things about this salad? It’s incredibly forgiving. You don’t need exact measurements or perfect ingredients. Swap, skip, stretch—it all works.
Want it vegan?
- Swap the mayo with vegan mayo (most taste nearly identical these days).
- Double-check your sweet chili sauce. Some brands sneak in fish sauce—just skim the label.
Can’t do nuts?
- Use seeds instead. Toasted sunflower seeds, pumpkin seeds (pepitas), or even crispy lentils give you that same crunch.
- Or skip them entirely and top with crushed tortilla chips for something totally different.
No broccoli?
- Weirdly, raw cauliflower works surprisingly well.
- Or just toss in a bag of slaw mix and call it a day. Not traditional, but still bangin’.
Want it hotter? Sweeter? Creamier?
- More Sriracha = more heat.
- A drizzle of honey = sweeter edge.
- Mix in a little Greek yogurt with the mayo for a tangy, protein-packed boost.
What’s the best variation you’ve tried?
Honestly? Adding cold rice noodles and doubling the sauce turns this into an incredible noodle salad. It’s messy, slurpy, and completely satisfying. Also — don’t knock adding chopped mango until you’ve tried it. Sweet + spicy = magic.
Real Questions People Actually Ask About Bang Bang Broccoli Salad
So… why “Bang Bang”?
Honestly? The name’s kind of just for fun. It might trace back to a Chinese dish where meat was literally smacked with sticks (true story). But in this context, it’s all about that bold, sweet-spicy flavor that sort of smacks your taste buds. In a nice way. Like “whoa—what was that?” kind of nice.
Can I make this ahead of time without it turning weird?
Yes—with one little rule: don’t mix it all until you’re ready to eat. You can totally whisk the sauce and chop everything the night before. But once it’s all tossed together, the veggies start to soften up. It’s not bad the next day… just not that crisp, crunchy magic you get right away.
What does this go with, like… meal-wise?
Whatever you’d eat with slaw or something crunchy-cool. Think:
- Grilled meats (chicken, steak, shrimp)
- Tofu or tempeh with soy glaze
- Noodles, especially cold ones
- Even burgers—it kind of works as a funky side salad
Or eat it alone out of a giant bowl while standing at the counter. No judgment here.
Too spicy for kids or spice-averse folks?
Probably not. It’s got a little warmth from Sriracha, but it’s easy to tone down. Start small, taste, and build from there. If you’re worried, just use the sweet chili sauce and skip the Sriracha altogether. Still delicious.
How long can leftovers hang out in the fridge?
If it’s already mixed? One day, maybe two. The texture won’t be the same, but the flavor holds. If you keep the dressing separate, though, you’re golden for about 3 days.
Nutrition Breakdown (and Why It Actually Matters Here)
Look, this isn’t a kale smoothie or a sad desk salad. But it is surprisingly nutrient-dense for something that tastes like a creamy-spicy treat.
Here’s what you’re getting in each serving (roughly, because actual numbers can swing depending on the brands you use):
- Calories: Around 180
- Fiber: 4–6g (thanks, broccoli + cabbage)
- Protein: About 5g (mainly from edamame and a bit from the mayo)
- Fat: 14–16g (mostly from mayo and cashews, but that’s where the flavor lives)
- Carbs: ~10–12g
- Sugar: 3–5g (mostly from sweet chili sauce)
Why it’s kind of a nutritional sleeper hit:
- Broccoli brings Vitamin C, fiber, and compounds like sulforaphane, which science links to inflammation-fighting and maybe even cancer-prevention.
- Red cabbage is full of anthocyanins (that purple color isn’t just pretty—it’s antioxidant-rich).
- Carrots offer beta carotene, which your body turns into Vitamin A for immune health and eye stuff.
- Edamame = complete plant protein + iron + potassium. That’s rare in plant food.
- Cilantro, scallions, lime? Little bursts of anti-inflammatory, gut-friendly compounds.
Is it really healthy if it’s got mayo?
Short answer? Yes. A little mayo doesn’t cancel out all the fiber, protein, and vitamins you’re packing in here. And honestly, flavor matters. If a creamy dressing gets you eating raw broccoli, that’s a win in any book.
Final Thoughts: Broccoli’s Big Glow-Up
If you’re still thinking, “Really? Broccoli?” — yeah. Really.
This salad hits that weird sweet spot between feel-good and full-flavor, and it does it without trying too hard. It’s the kind of dish you make once out of curiosity… and then start craving. You’ll keep a bottle of sweet chili sauce on hand because of it. You’ll start seeing broccoli as more than just the sad steamed side it used to be.
And sure, it’s healthy. But more importantly—it’s satisfying. Saucy. Bright. Crunchy. Easy. A little rebellious, even.
So if your fridge has some veggies kicking around and you’re not in the mood for anything complicated… this might be your move. Try it once. Play with it. Tweak it to fit your weird, wonderful taste. You might surprise yourself.
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