Thai Broccoli Salad
Bright, crunchy, and bursting with vibrant flavors, this Thai Broccoli Salad is the ultimate way to elevate your veggie game! Featuring tender-crisp blanched broccoli, shredded red cabbage, julienned carrots, and thinly sliced red bell pepper, this salad is a rainbow of nutritious ingredients. Tossed in a creamy, nutty peanut dressing laced with soy sauce, lime juice, ginger, and garlic, it hits all the sweet, tangy, and savory notes you crave in Thai-inspired cuisine. A sprinkle of roasted peanuts adds an irresistible crunch, while fresh cilantro and scallions provide a refreshing, herbaceous finish. This quick-and-easy recipe, ready in just 20 minutes, is perfect as a healthy side dish or a light main course. Serve it fresh or let the flavors meld in the fridge for an even more flavorful experience!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup red cabbage, shredded
- 0.5 cup cilantro, chopped
- 3 scallions, sliced
- 0.5 cup roasted peanuts, chopped
- 2 tablespoons soy sauce
- 3 tablespoons peanut butter (creamy or natural)
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a pot of water to a boil and prepare an ice bath in a large bowl.
Blanch the broccoli florets in boiling water for 1-2 minutes until they are bright green and tender-crisp. Immediately transfer them to the ice bath to stop the cooking process. Drain and set aside.
In a large mixing bowl, combine the blanched broccoli, carrots, red bell pepper, shredded red cabbage, chopped cilantro, and sliced scallions.
To make the dressing, combine soy sauce, peanut butter, lime juice, honey or maple syrup, sesame oil, rice vinegar, grated ginger, and minced garlic in a small bowl. Whisk until smooth and creamy.
Optional: Add red pepper flakes to the dressing if you prefer a spicy kick.
Pour the dressing over the salad and toss well to combine, ensuring all the vegetables are evenly coated.
Sprinkle the chopped roasted peanuts over the salad for added crunch.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 49.5 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2482 mg | 53% | |
*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.
