Raw broccoli cashew salad with red peppers

a delicious vitamin bomb


  • 1 head of broccoli, chopped in small florets
  • 100 g feta cheese
  • 1 medium red pepper cut in stripes
  • 50 g cashews or hazelnuts
  • 2 tablespoons rapeseed oil
  • 4 tablespoons olive oil
  • 4 tablespoons vinegar
  • 1 teaspoon mustard (optional)
  • 1 teaspoons honey (optional)
  • salt and pepper


  1. Put broccoli florets, pepper stripes, and feta cheese cubes in a bowl.
  2. For the dressing, combine rapeseed oil, olive oil, vinegar, mustard, honey, salt & pepper in an empty, small jam jar and shake.
  3. Pour dressing over salad and toss lightly.
  4. Let it sit in your fridge overnight.
  5. Before serving, sprinkle with cashews and mix gently again.


  • Tip: With roasted nuts, it tastes even better.
  • for a vegan version just replace the feta with additional cashews