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Asian Broccoli Salad with Peanut Sauce: A Must-Try Recipe!

A refreshing and nutritious Asian Broccoli Salad with a creamy peanut sauce, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large bowl, combine the blanched broccoli, shredded carrots, red bell pepper, snap peas, green onions, and cilantro. Toss gently to mix.
  3. 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.
  4. Drizzle the peanut sauce over the salad and toss to coat all the vegetables evenly.
  5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 300mgFiber: 3gSugar: 5g

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.

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