This Asian Broccoli Salad recipe is packed with flavor! We chose to introduce this recipe during National Nutrition Month because it’s full of colorful, nutritious vegetables, healthy fats, and tons of flavor! This salad is a great base for the main meal (with some extra protein) or as a side or snack! Our favorite pairing is this Asian Broccoli Salad with fresh spring rolls!
Elements of Asian Broccoli Salad
Broccoli: The star ingredient, broccoli, is a nutrient powerhouse. It’s high in fiber, vitamins C and K, and folate. It also contains a wealth of antioxidants like sulforaphane, which helps combat inflammation and may reduce the risk of chronic diseases such as cancer.
Edamame (soybeans): These are rich in plant-based protein and provide essential amino acids, making them an excellent choice for vegetarians or those looking to reduce their meat intake. Edamame also contains fiber, iron, and antioxidants.
Carrot: Carrots are a great source of beta-carotene, which the body converts into vitamin A. This vitamin is essential for eye health, immune function, and skin health. They’re also a good source of fiber, which supports hormone balance.
Green onions: These add a fresh, savory taste and are a great source of vitamin K, which plays a vital role in bone health and blood clotting. They’re also a good source of vitamin C and some B vitamins.
Red Cabbage: Rich in fiber, vitamins C and K, and antioxidants, cabbage adds a great crunch to this salad. It also helps with digestion and supports overall immune health.
Dressing: While it adds flavor, the oil and nut butter provides healthy fats and the vinegar can aid in digestion. Soy sauce is a fermented flavor-booster that helps bring the Asian flavor to this dish!
How To Make Asian Broccoli Salad
Bring a medium-sized pot of water to a boil over high heat. As the water heats, fill a large bowl with ice water. Blanch the broccoli by adding it to the pot and allowing it to cook for about 30 seconds.
Then, quickly remove the broccoli from the boiling water and place it into the ice water to stop the cooking process. Once the broccoli has cooled, completely drain the ice water from the broccoli and place the broccoli into a medium-sized bowl.
Add the remaining vegetables to the bowl, including the edamame, carrot, green onion, and cabbage. Add the peanuts as well. Stir the salad gently to combine.
All that’s left is the dressing! In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, ground mustard seed, and sesame oil. We don’t want the dressing to be very runny or it won’t stick to the salad. However, you can add 1-2 tsp of hot water to thin the mixture out if needed.
Now we simply need to toss our salad with the dressing! Drizzle the peanut sauce over the salad. Use a wooden spoon to gently coat all of the vegetables in the dressing.
When you’re ready to serve the salad, sprinkle the top with toasted sesame seeds. Enjoy!
The salad keeps well in the fridge for up to 4 days.
Asian Broccoli Salad
This asian broccoli salad recipe is packed with flavor! We chose this recipe as the start of our National Nutrition Month recipe because it’s full of colorful, nutritious vegetables, healthy fats, and tons of flavor! This salad is a great base for the main meal (with some extra protein) or as a side or snack!
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 1 large head broccoli, cut into small florets
- 1 cup shelled cooked edamame
- ¼ cup shredded carrot
- 1/4 cup thinly-sliced green onions
- ¼ cup red cabbage, shredded
- 1/2 cup peanuts
- sesame seeds, for garnish
Sauce
- 1/4 cup natural peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 1 tablespoon honey
- ½ teaspoon ground mustard seed
- 1/8 teaspoon toasted sesame oil
Instructions
- Blanch the broccoli by bringing a pot of water to a boil. Add the broccoli and boil for about 30 seconds. Quickly, strain the broccoli and add it to a bowl of ice water to stop the cooking process. Once the broccoli has cooled, drain them and add them to a large bowl.
- To the broccoli, add the remaining salad ingredients, including edamame, carrot, green onion, and peanuts. Stir gently to combine.
- In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, mustard seed, and sesame oil. If the dressing seems too thick, you can add one tablespoon or more of hot water to thin it.
- Drizzle the peanut sauce over the broccoli mixture and toss to combine. Sprinkle with sesame seeds and serve!
