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This Asian Broccoli Salad is made with tender broccoli, protein-packed edamame, crunchy peanuts, green onions, and the most perfect creamy peanut dressing. Super easy to make and ready in just 15 minutes, enjoy this delicious salad warm or cold, as a side or paired with your favorite protein for a healthy meal.
Healthy Asian Broccoli Salad Recipe
This Asian broccoli salad is one of my favorite salads to enjoy year-round. It’s a balanced meal packed with veggies, protein, and healthy fats. Plus, the peanut sauce is bursting with so much flavor you won’t even notice all the greens you’re getting in. It’s easily modified so that you can customize it to your preferences.
Delicious and filling on its own, it can be served alongside noodles, seafood, or roasted meats. If you have some extra broccoli in your fridge or are shopping for a side dish for tonight’s dinner, this yummy broccoli salad has you covered.
How to Make
- Bring a large pot of salted water to a boil. Add the raw broccoli florets and boil for 1-2 minutes. Drain the water and transfer the broccoli to a large bowl filled with ice water. Once the broccoli is completely cooled, drain the ice bath and set the broccoli aside in a large bowl.
- Add the edamame, green onions, peanuts, and cilantro to the broccoli. Mix to combine.
- To make the peanut sauce, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, fish sauce, minced ginger, 1-2 tablespoons of hot water, and a pinch of salt in a small bowl. If the sauce is too thick, add one additional tablespoon of water at a time until the desired consistency is reached.
- Drizzle the peanut sauce over the broccoli salad and mix well. Season with additional salt and pepper to taste, and garnish with black and white sesame seeds, if desired.
What Should I Serve with Asian Broccoli Salad?
I often serve this delicious broccoli salad as a side dish with baked salmon, chicken teriyaki, or Asian garlic noodles. Leftovers are great for lunch the following day.
Storage and Freezing
Store this broccoli salad in an airtight container in the refrigerator for up to 3 days. Enjoy warm or cold. Freezing is not recommended.
More Asian Salad Recipes:
- Cold Asian Pasta Salad
- Asian Chopped Chicken Salad with Sesame Vinaigrette
- Chinese Chicken Salad
- Homemade Chicken Teriyaki Broccoli Salad Bowl
Asian Broccoli Salad Recipe
Ingredients
For the Salad
- 5 cups broccoli, cut into small florets
- 1 cup shelled cooked edamame
- ½ cup green onions, chopped
- ½ cup salted peanuts
- 3 tablespoon cilantro, chopped
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 3 tablespoon honey
- ¼ teaspoon sesame oil
- 1-2 teaspoon fish sauce
- ½ teaspoon ginger, minced
- 1-2 tablespoon hot water
- salt, to taste
Instructions
- Heat a large pot of water and bring it to a boil. Add the broccoli florets and boil for approximately 1-2 minutes (do not over-boil!) Carefully drain boiling water and transfer broccoli to a large bowl of ice water to stop cooking. Once cooled completely, drain and set aside in a large bowl.
- To the bowl of broccoli, add the edamame, green onion, peanuts, and cilantro. Mix well and set aside.
- To make the peanut sauce whisk all ingredients together until fully combined. If dressing is too thick, whisk in more hot water one teaspoon at a time until you reach the desired consistency (I find that thicker is a little better).
- Toss with broccoli salad until everything is completely coated. Add salt and pepper to taste and garnish with white and black sesame seeds, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
