SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING
This super healthy and delicious Thai broccoli salad is loaded with colorful veggies and a mouthwatering spicy peanut butter dressing. This healthy broccoli salad is gluten-free, vegan and makes the perfect side dish or main dish any night of the week!
Provided by Abra Pappa, MS, CNS, LDN
Categories Side Dish
Time 13m
Number Of Ingredients 16
Steps:
- Whisk together all ingredients and set aside.
- Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
- Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
- Toss the salad well and top with salted peanuts and additional chilis.
- Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 197 kcal, Carbohydrate 13 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Sodium 410 mg, Fiber 4 g, Sugar 5 g
BROCCOLI PEANUT SALAD
There are lots of variations of this Broccoli Salad. I have had similar salads with sunflower seeds or toasted pecans instead of the peanuts.
Provided by SharleneW
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
- Chill for an hour or two.
- In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
- Add the dressing mixture; toss to coat.
Nutrition Facts : Calories 231.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 31.7, Carbohydrate 41.1, Fiber 1.7, Sugar 33.2, Protein 5.6
THAI BROCCOLI PEANUT SALAD
This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!
Provided by januarybride
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
- Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
- Throw the dried fruit and peanuts into the bowl as well and toss everything together.
- Cover and refrigerate - can be made up to 2 days in advance.
BROCCOLI SALAD WITH PEANUT VINAIGRETTE
Steps:
- Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
- Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.
ROASTED AND CHARRED BROCCOLI WITH PEANUTS
Believe it or not, we came up with a new way to chop broccoli
Provided by Claire Saffitz
Categories Side Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Peanut Broccoli Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
- Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
- Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
- In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
- Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)
PASTA SALAD WITH BROCCOLI AND PEANUTS
The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
- Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
- Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
- In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.
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