Asian Broccoli Salad

by Jill Dalton

Asian Broccoli Salad

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.
5 from 2 votes
Servings 4 people
Prep 10 mins
Cook 10 mins
Total 20 mins

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Ingredients
 
 

Salad

Dressing

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

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3 comments

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

Reply
Jill Dalton September 5, 2022 - 9:50 am

1 1/2 medjools

Reply
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!!! 😋

Reply

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