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Home » 30 Minutes or Less » Asian Broccoli Salad

Asian Broccoli Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 26, 2020
4.80 from 45 votes


Last Updated January 9, 2023 | 1 Comment

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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.

A bowl of Asian Broccoli Salad

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.

Fresh bright broccoli, protein-packed edamame, crunchy peanuts in Asian Broccoli Salad

How to Make Asian Broccoli Salad

  1. 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.
  2. Add the edamame, green onions, peanuts, and cilantro to the broccoli. Mix to combine.
  3. 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.
  4. 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.
Asian Broccoli Salad in a wooden bowl

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
  • Vietnamese Chicken Salad with Rice Noodles
  • Homemade Chicken Teriyaki Broccoli Salad Bowl

If you try making this Asian Broccoli Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

close up of a wooden bowl filled with Asian Broccoli Salad
A bowl of food with broccoli, with Peanut and Salad

Asian Broccoli Salad

4.80 from 45 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Asian Broccoli Salad 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.
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Prep Time 15 mins
Cook Time 2 mins
Total Time 17 mins
Course Salad
Cuisine American
Servings 6
Calories 253 kcal

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
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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.

Nutritional Information

Calories: 253kcal | Carbohydrates: 22g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 560mg | Potassium: 575mg | Fiber: 5g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 70.8mg | Calcium: 76mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Asian Broccoli Salad, Broccoli Edamame Salad, Broccoli Edamame Salad with Peanut Sauce
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

10.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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