Cashew Broccoli Barley Salad Recipe

Completely raw or cooked any way you can imagine, broccoli is a healthy, green vegetable that makes a stellar side dish.

Cashew Broccoli Barley Salad

Recipe by Publix
0.0 from 0 votes
Course: SaladCuisine: American



    This confetti-colored superfood salad stores well, making it an ideal make-ahead lunch.


    • 4 cups


    • 2 cups

      quick-cooking barley

    • 12 oz.

      bag fresh stir-fry vegetables (broccoli florets, slaw, carrots, snow peas), coarsely chopped

    • 1/3 cup

      fresh basil, coarsely chopped

    • 1/2 cup

      pre-sliced green onions

    • 1/2 cup

      raw cashews

    • 1/2 cup

      Asian ginger dressing

    • 15 oz.

      can mandarin oranges in juice, drained


    • Prepare barley following package instructions. Chill five minutes to cool. 

    • Chop vegetables and basil and place them in bowl. 

    • Stir remaining ingredients (except oranges) into vegetable mixture. 

    • Arrange oranges on top of salad and serve.

    Nutrition Facts (per serving):

    • Calories—310 | Total Fat—10g | Cholesterol—0g | Sodium—280mg | Carbohydrate—50g | Dietary Fiber—7g | Protein—9g

    Facts about Broccoli

    Did You Know?

    The way you cook broccoli can impact its nutrient content and health benefits. Boiling can leach up to 90% of broccoli’s nutrients, while steaming, roasting, stir-frying, and microwaving tends to preserve the nutrients.

    How to Choose:

    When it comes to broccoli, size doesn’t matter – big or small florets will taste equally delicious. Choose broccoli without wilted stems and avoid heads with any yellow open buds. You want stems that are firm and fresh and buds that are dark green.

    Storing Wisdom:

    To keep your broccoli fresh and crisp, store it in the vegetable crisper section of your refrigerator, unwashed and in a perforated bag. Try one of the recipes listed here within a few days of bringing the broccoli home.

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