When people think about foods that support hormone health, broccoli may not be the first thing that comes to mind. But this humble cruciferous vegetable is actually one of the most powerful plant foods you can add to your plate—especially if you’re focused on reducing inflammation and supporting hormone balance.
That’s one of the reasons I love this Raw Broccoli Salad with Cashew Vegan Mayo. It’s crunchy, creamy, slightly sweet, and satisfying enough to serve as a light lunch or a nourishing side dish. Even better, it’s packed with ingredients that support overall wellness while still tasting like comfort food.
If you’re looking for a quick way to add more anti-inflammatory plant foods to your routine, this recipe is a great place to start.
Why Cruciferous Vegetables Are So Powerful for Hormone Health
Broccoli belongs to the cruciferous vegetable family, which also includes kale, cauliflower, cabbage, Brussels sprouts, and bok choy.
These vegetables contain unique compounds that support the body’s ability to process and balance hormones, particularly estrogen.
One of the most important compounds found in cruciferous vegetables is sulforaphane, a plant compound known for its anti-inflammatory and detox-supporting properties.
Cruciferous vegetables also contain indole-3-carbinol (I3C) and diindolylmethane (DIM)—compounds that help the body metabolize estrogen more effectively.
Why does this matter?
When estrogen levels become too high relative to progesterone—a condition often referred to as estrogen dominance—it can contribute to symptoms like:
- heavy periods
- bloating
- fatigue
- weight gain
- hormonal acne
- fibroids and other hormone-related conditions
Eating cruciferous vegetables regularly helps support the liver’s natural detoxification pathways, allowing the body to process and eliminate excess estrogen more efficiently.
They’re also incredibly rich in fiber, antioxidants, and phytonutrients, all of which help calm chronic inflammation in the body.
For women navigating hormone changes, adding more cruciferous vegetables can be a simple but powerful act of radical self-care.
And recipes like this one make it easy.
Why This Raw Broccoli Salad Works
Traditional broccoli salads are often loaded with mayonnaise, sugar, and processed ingredients.
This version keeps the creamy texture but swaps in a cashew-based vegan mayo that’s rich, tangy, and completely plant-based.
The combination of crunchy broccoli, sweet raisins, savory peanuts, and creamy cashew dressing creates a balanced flavor profile that feels both nourishing and indulgent.
Plus, because the broccoli is served raw, you preserve many of its beneficial plant compounds.
Raw Broccoli Salad with Cashew Vegan Mayo
A creamy, crunchy raw broccoli salad tossed with raisins, peanuts, and a rich cashew vegan mayonnaise. This plant-based recipe is packed with fiber and cruciferous vegetables that support hormone balance and reduce inflammation.
Prep Time: 15 minutes
- Prep Time: 15 minutes
- Soak Time (Cashews): 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
For the Salad:
4 cups broccoli florets, finely chopped
½ cup raisins (or dried cranberries for variation)
½ cup roasted peanuts (unsalted preferred)
¼ cup red onion, finely diced
For the Cashew Vegan Mayonnaise:
1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
2 tablespoons lemon juice (freshly squeezed)
½ teaspoon sea salt (adjust to taste)
1–2 teaspoons agave syrup (adjust to sweetness preference)
⅓ to ½ cup water (adjust for desired creaminess)
Instructions
1. Make the Cashew Vegan Mayo:
· Add the soaked and drained cashews, lemon juice, salt, agave, and ⅓ cup of water to a high-speed blender.
· Blend until smooth and creamy. Scrape down the sides as needed.
· Add more water, 1 tablespoon at a time, if the mayo is too thick.
· Taste and adjust lemon, salt, or agave to your liking.
2. Prepare the Salad:
· In a large mixing bowl, combine the chopped broccoli, raisins, peanuts, and red onion.
· Add about ½ to ⅔ cup of the cashew mayo and toss to coat everything evenly. (Add more mayo if you like it creamier.)
3. Chill & Serve:
· Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
· Serve chilled as a side dish or light lunch.
Notes
• Add a splash of apple cider vinegar or a pinch of garlic powder to the mayo for extra tang.
• For crunch, you can substitute peanuts with sunflower seeds or slivered almonds.
• The cashew mayo keeps in the fridge for up to 5 days.
A Small Habit That Supports Big Health Goals
Sometimes the simplest habits can have the biggest impact.
Adding more cruciferous vegetables like broccoli, kale, and cabbage to your meals is one of the easiest ways to support hormone balance, gut health, and inflammation reduction.
And when those vegetables are paired with delicious ingredients and creamy plant-based sauces, healthy eating stops feeling like a chore and starts feeling like a pleasure.
This crunchy, creamy broccoli salad is proof that food can be both healing and craveable.
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