Asian Broccoli Salad
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.
Servings: 6
Calories: 253kcal
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
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
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