Asian Broccoli Salad

by Jill Dalton

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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Asian Broccoli Salad

Print Recipe
Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 9 voted )


4 cups (364g) broccoli florets
1 1/2 (240g) cups shelled edamame
1/3 cup (17g) diced red onion
1/2 cup (62g) roasted peanuts
1 tablespoon toasted sesame seeds
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes

2 tablespoons peanut butter
1/3 cup (78ml) rice vinegar
3 deglet dates
1 tablespoon toasted sesame seeds
1 tablespoon tamari
juice of 1 lime


  1. 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)
  2. Drain and rinse under cold water to stop the cooking process.
  3. Add the broccoli, edamame and remaining salad ingredients to a mixing bowl.
  4. Add all dressing ingredients to a blender and blend until the dates are completely pulverized.
  5. Pour dressing over the salad and stir.
  6. Eat immediately or cool for a few hours in an airtight container in the fridge.
  7. Will keep for 5-6 days in the fridge. 
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Rhonda Bichard September 4, 2022 - 8:45 am

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

Jill Dalton September 5, 2022 - 9:50 am

1 1/2 medjools

Joann Lakes September 4, 2022 - 1:41 pm

Needed something to make ahead and bring to the boat for Labor Day cruising. This is easy, keeps well, and delicious!!! 😋


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