This Broccoli Caesar Salad is a fresh, modern take on the classic Caesar, swapping romaine and croutons for lightly blanched broccoli florets and crisp Napa Chinese cabbage, all tossed in a simple and light mayonnaise-based Caesar dressing. Quick to make and full of texture, it’s hearty enough to serve as a light main or a flavour-packed side, making it ideal for everyday cooking or easy entertaining.
The dressing keeps all the classic Caesar elements but lands right in the middle of the spectrum: creamy without being heavy, bold without overwhelming. It’s rich, balanced, and the kind of dressing that makes you want to eat the whole bowl. Anchovies are traditional and add depth, but if you prefer, capers make a surprisingly good stand-in.
Ingredients for Broccoli Caesar Salad
This broccoli salad is built around a short list of everyday ingredients that come together into something seriously satisfying. And this homemade Caesar dressing recipe is made without raw egg yolks, keeping things simple while retaining that classic Caesar dressing flavour. Here’s what you’ll need:
- Broccoli & Napa Chinese cabbage – Lightly blanching the broccoli keeps it tender yet crisp, while the cabbage adds freshness and extra crunch.
- Parmesan cheese – Brings that unmistakable umami richness Caesar dressings are known for.
- Olive oil & mayonnaise – A simple, reliable base that creates a delicious Caesar dressing without the need for raw egg.
- Lemon juice & red wine vinegar – Add brightness and cut through the richness for a well-balanced finish.
- Garlic & anchovies – The backbone of classic Caesar flavour; 1-2 tablespoons of capers make an excellent substitute if you prefer to skip anchovies.
Tip: This salad holds up beautifully, making it a great option for prepping a little ahead of time.
How to Make Broccoli Caesar Salad (Easy Step-by-Step)
This Broccoli Caesar Salad is quick to make and easy to pull together:
Step 1) Prepare the vegetables.
Cut the broccoli into bite-sized florets and blanch briefly until bright green and just tender. Cool immediately, drain well, and add to a large bowl with the sliced Napa cabbage
Step 2) Blend the Caesar dressing.
Blend everything together until fully emulsified, then tweak the seasoning to taste.
Step 3) Assemble and serve.
Toss the vegetables with the dressing until well coated, then finish with extra Parmesan and freshly ground black pepper. Voila, ready to serve!
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Broccoli Caesar Salad
- A fresh twist on a classic – All the bold, savoury Caesar-like flavours, reimagined in a vegetable-forward dish.
- Quick and uncomplicated – This broccoli salad comes together in minutes with minimal prep and zero fuss.
- Endlessly versatile – Serve it as a side, enjoy it for a light lunch, or use it as a sturdy base for added protein like pan-seared salmon or grilled chicken. It holds up beautifully, making it just as good for meal prep as it is for serving fresh.
If this broccoli salad is your kind of thing, you’ll also love these broccoli-forward recipes:
- Roasted Broccoli with Prosciutto – Savoury and satisfying, perfect as a side or light main.
- Asian-Style Broccoli Salad – Crisp broccoli tossed in a miso-infused dressing with crunchy toasted almonds.
- Broccoli Pasta Salad – A make-ahead-friendly option with a light, tangy buttermilk dressing.
- Pasta Salad with Broccoli – Finished with a nutty tahini dressing that delivers serious Caesar-style vibes, while staying completely vegan.
- Super Easy Broccoli Salad – Quick and unfussy with a lemon–Dijon dressing, red onion, butter beans and toasted almonds.
Broccoli Caesar Salad
A modern Broccoli Caesar Salad with blanched broccoli, crisp cabbage and a light mayo-based Caesar dressing — no raw egg yolks. Perfect as a light main or make-ahead side.
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Ingredients
For the salad:
- 2 medium heads of broccoli (about 750 g)
- 1/4 head Napa Chinese cabbage, thinly sliced (200-250g or 4-5 handfuls )
For the Caesar dressing:
- 25 g finely grated Parmesan (1/4 cup, plus more to garnish)
- 100 ml extra-virgin olive oil (about 7 tablespoons)
- 4 tablespoons mayonnaise
- Juice of 1 1/2 lemons (about 6 tablespoons)
- 2 tablespoons red wine vinegar
- 2 small garlic cloves, minced
- 5 anchovy fillets, finely chopped and mashed with a fork
- 1/4 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
Method
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Prepare the broccoli: Trim off the thick main stalk and cut the broccoli into bite-sized florets, keeping as much of the tender stem as possible. Halve any large florets.
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Blanch the broccoli: Bring a large pot of salted water to the boil. Add the broccoli and blanch for 2 minutes, until bright green and just tender. Immediately drain and rinse under cold water to stop the cooking process. Drain well and pat dry with kitchen paper.
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Assemble the salad: Transfer the broccoli to a large shallow serving bowl and add the sliced Chinese cabbage.
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Make the Caesar dressing: Combine the Parmesan, olive oil, mayonnaise, lemon juice, red wine vinegar, garlic and anchovies in a blender or tall jug. Blend until smooth and fully emulsified; if using an immersion blender, start blending at the bottom and slowly lift allowing the ingredients to emulsify and blend together. Taste and adjust with salt and pepper, adding a little more lemon juice or Parmesan if needed.
Alternative method: Add all ingredients to a jar with a tight-fitting lid and shake vigorously until creamy.
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Dress and serve: Pour the dressing over the broccoli and cabbage. Toss thoroughly until everything is evenly coated. Finish with extra grated Parmesan and a final grind of black pepper. Serve and enjoy!
Notes
- Napa cabbage can also be replaced with shredded savoy caabage or Tuscan kale.
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