We make broccoli salad with the Thermomix® in five variations: raw, steamed, Mediterranean, Asian, and with bacon. The base is always 500 g broccoli, finely chopped on speed 5 for 4 sec. For the raw version we pour the dressing straight over; for the steamed version we cook the broccoli in the Varoma for 8 min at 100 °C. 25 minutes total, 4 servings, between 150 and 280 kcal depending on the variation.
We serve broccoli salad as a side dish at barbecues, as a main meal for the lunchbox (it keeps for 2 days in the fridge) and as meal prep for the whole week. Vegetarian, high in fibre and packed with vitamin C: 100 g of raw broccoli contains 89 mg of vitamin C (German Nutrition Society), which is more than an orange.
Broccoli Salad with the Thermomix®
Ingredients 0 / 9 ✓
- 500 g broccoli
- 1 apple
- 1 red pepper
- 30 g sunflower seeds
- 20 g walnut halves
- 15 g herb vinegar
- 30 g olive oil
- 1 tsp salt
- 1 tsp Dijon mustard
Instructions 0 / 2
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1
Prepare the vegetables.
Broccoli: wash, break into florets and place in the mixing bowl. Apple: wash, quarter, remove the core and seeds, and add. Pepper: wash, quarter, remove the core and seeds, cut into pieces and add.
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2
Combine.
Add the remaining ingredients, chop for 4 sec / speed 4, adjust seasoning if needed and serve.
Tip: Adding half a tsp of sugar can round out the flavour of the broccoli salad. You can also vary the seeds and nuts to your taste.
Video
Nutrition per serving
Raw or steamed: which tastes better
Raw broccoli is crunchier, slightly bitter and retains more vitamin C (heat destroys vitamin C). Steamed broccoli is milder, easier to digest and has a softer texture. Both approaches have their place: raw for summer salads (crunch matters), steamed for winter salads (serve warm) or if you have a sensitive stomach. The German Nutrition Society recommends both as equally valid.
On many recipe sites and in Cookidoo you will mostly find the steamed version. We show both methods explicitly because the flavour profiles are clearly different. Try both once and you will know which one is yours.
The chopping setting in the Thermomix® determines the texture
4 sec on speed 5 gives coarse, crunchy pieces (ideal for salad). 6 sec on speed 5 gives fine crumbles (for broccoli rice as a low-carb alternative). 8 sec on speed 5 gives almost a puree (as a base for broccoli soup). If you use broccoli with the stalk, peel the stalk with a vegetable peeler to avoid any fibrous patches.
Our five favourite dressings
Classic: 3 tbsp olive oil + 2 tbsp apple cider vinegar + 1 tsp mustard + salt + pepper + 1 tsp honey. Asian: 3 tbsp soy sauce + 1 tbsp sesame oil + 1 tbsp rice vinegar + 1 tsp ginger + 1 tsp honey. Mediterranean: 4 tbsp olive oil + 2 tbsp balsamic vinegar + 100 g feta + 50 g Kalamata olives. With bacon: 100 g fried bacon + 3 tbsp apple cider vinegar + 1 tbsp honey + 1 tbsp mustard. Creamy: 100 g Greek yoghurt + 1 tbsp mayo + 1 tbsp lemon juice + 1 tsp curry powder + 1 tbsp honey.
The extras make all the difference
50 g toasted almonds, sunflower seeds or pine nuts add the essential crunch. 100 g cranberries or raisins give sweet accents. 50 g feta (Mediterranean) or Parmesan (Italian) brings the savouriness. One tart apple (such as a Bramley or Cox) gives a fresh kick. We combine them depending on the season and the flavour direction.
What goes well with broccoli salad
At a barbecue alongside our grilled halloumi and potato salad. As a lunch bowl with our Quinoa and chicken breast. Find more salads in our salad collection and more healthy recipes in our healthy recipes category.
Serve with: Feta, wholegrain bread and hummus.
Also pairs well with: Tomato and olive potato salad with the Thermomix®.
