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Asian Broccoli Salad

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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!

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

  1. 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.
  2. To the broccoli, add the remaining salad ingredients, including edamame, carrot, green onion, and peanuts. Stir gently to combine.
  3. 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. 
  4. Drizzle the peanut sauce over the broccoli mixture and toss to combine. Sprinkle with sesame seeds and serve!

Find it online: https://bodytosoulhealth.com/asian-broccoli-salad/

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