Description
A refreshing and nutritious Asian Broccoli Salad with a creamy peanut sauce, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1/4 cup green onions, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin, as needed)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Instructions
- In a large pot of boiling water, blanch the broccoli florets for 1-2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- In a large bowl, combine the blanched broccoli, shredded carrots, red bell pepper, snap peas, green onions, and cilantro. Toss gently to mix.
- In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.
- Drizzle the peanut sauce over the salad and toss to coat all the vegetables evenly.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- To add some crunch, sprinkle toasted sesame seeds or chopped peanuts on top before serving.
- For a protein boost, consider adding grilled chicken or tofu to the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg