Thai Broccoli Peanut Salad Food
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
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.
THAI SALAD WITH PEANUT DRESSING
This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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.)
THAI BROCCOLI SALAD
Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam pla, a Thai cooking staple, lends richness.
Provided by ngibsonn
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
- Allow salad to marinate in refrigerator 1 to 2 hours.
- Before serving, top with peanuts, sesame seeds or bell peppers.
Nutrition Facts : Calories 187.8, Fat 10.9, SaturatedFat 1.6, Sodium 1351, Carbohydrate 19.5, Fiber 4.6, Sugar 4.4, Protein 9.1
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