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Asian Broccoli Salad
Level up your salad game with this flavor packed Asian Broccoli Salad. Enjoy warm or cold, this salad will delight your tastebuds with a rich, sweet and sour dressing and just hint of spice. Satisfying enough to be eaten as a main dish but is also great as a side.
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Ingredients
Salad
- 4 cups broccoli , florets
- 1 ½ cups edamame, shelled
- ⅓ cup red onion, diced
- ½ cup peanuts, roasted
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon ginger, minced
- ½ teaspoon crushed red pepper flakes, crushed
Dressing
- 2 tablespoons peanut butter
- ⅓ cup rice vinegar
- 3 deglet dates, deglet
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon tamari
- 1 lime, juiced
Instructions
- Steam or lightly cook the broccoli florets and edamame for about 10 minutes (somewhere between raw and fully cooked, it should still be slightly firm so it doesn’t break apart when stirred)
- Drain and rinse under cold water to stop the cooking process.
- Add the broccoli, edamame and remaining salad ingredients to a mixing bowl.
- Add all dressing ingredients to a blender and blend until the dates are completely pulverized.
- Pour dressing over the salad and stir.
- Eat immediately or cool for a few hours in an airtight container in the fridge.
- Will keep for 5-6 days in the fridge.
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Nutrition info
Calories: 306kcalCarbohydrates: 27gProtein: 16gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 326mgPotassium: 826mgFiber: 8gSugar: 8gVitamin A: 651IUVitamin C: 87mgCalcium: 165mgIron: 4mg
5 comments
If I have medjool dates how many of those should I use half? One quarter? Tons of metals so I hate to go and buy deglett’s for one recipe
1 1/2 medjools
Needed something to make ahead and bring to the boat for Labor Day cruising. This is easy, keeps well, and delicious!!! 😋
Can you offer a subsitute for edamame, I don’t eat soy
Any other bean will work fine.