Asian Broccoli Salad

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 10

Servings: people

Calories: 306kcal

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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Equipment

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