Spicy Broccoli Salad
Bursting with bold flavors and vibrant colors, this Spicy Broccoli Salad is a refreshing twist on a classic side dish. Featuring lightly blanched broccoli florets, crisp red bell peppers, shredded carrots, and a spicy kick from jalapeño and sriracha, this salad is as exciting as it is nutritious. Tossed with a zesty homemade dressing made from olive oil, rice vinegar, and honey, and topped with roasted peanuts for a satisfying crunch, it’s the perfect balance of sweet, tangy, and spicy. Ready in just 25 minutes, this healthy salad is ideal for meal prep, picnics, or potlucks, and can be served chilled or at room temperature. Packed with fresh vegetables and bold flavors, this easy recipe will quickly become a favorite for your table!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 0.5 medium red onion
- 1 small jalapeño
- 0.25 cup fresh cilantro
- 0.5 cup roasted peanuts
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 1 large garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. While the water is heating, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Add the broccoli florets to the boiling water and blanch for 1-2 minutes, until bright green and slightly tender. Quickly transfer the broccoli to the ice bath to stop cooking. Drain well and set aside.
Dice the red bell pepper, shred the carrot, thinly slice the red onion, and finely chop the jalapeño. If desired, remove the seeds from the jalapeño for less heat. Chop the fresh cilantro as well.
In a large bowl, combine the blanched broccoli, bell pepper, carrot, red onion, jalapeño, chopped cilantro, and roasted peanuts.
In a small bowl, whisk together the olive oil, rice vinegar, honey, soy sauce, sriracha, minced garlic, salt, and black pepper to create the spicy dressing.
Pour the dressing over the vegetable mixture and toss well to ensure everything is evenly coated.
Taste the salad and adjust seasoning, adding more salt or sriracha if necessary.
Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
Serve the spicy broccoli salad chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 35.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
