How To Make Asian Broccoli Salad with Peanut Sauce
This refreshing and nutty broccoli salad makes the perfect light lunch dish! It’s loaded with crunchy peanuts and broccoli for a quick meal.
Serves:
Ingredients
For Broccoli Salad:
- 1broccoli,large head, cut into small florets
- 1cupedamame,shelled, cooked
- ½cupgreen onions,thinly-sliced
- ½cuppeanuts
- sesame seeds,for garnish
For Peanut Sauce:
- ¼cupnatural peanut butter
- 1tbsprice vinegar
- 1tbspsoy sauce,or gluten-free soy sauce or tamari
- 1tbsphoney,or agave nectar
- ⅛tspsesame oil,toasted
- 2tbsphot water,as needed to thin the sauce
Instructions
Broccoli Salad:
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Heat a large pot of water until it is boiling.
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Add in the broccoli florets, then boil for 30 seconds.
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Use a mesh strainer to transfer them into a bowl of ice water, halting the cooking process. Drain.
Peanut Sauce:
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Whisk the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and hot water together in a bowl until combined.
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If the dressing is too thick, whisk in the hot water a tablespoon at a time until it reaches the desired consistency.
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Add the edamame, green onions, peanuts, and peanut sauce to the broccoli, then toss until combined.
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Serve garnished with sesame seeds, and enjoy!
Nutrition
- Calories: 269.18kcal
- Fat: 18.99g
- Saturated Fat: 2.85g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.71g
- Polyunsaturated Fat: 4.95g
- Carbohydrates: 17.02g
- Fiber: 5.12g
- Sugar: 8.55g
- Protein: 12.95g
- Sodium: 242.55mg
- Calcium: 71.21mg
- Potassium: 534.82mg
- Iron: 2.28mg
- Vitamin A: 17.95µg
- Vitamin C: 38.91mg
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