Asian Broccoli Salad with Peanut Dressing
This Asian Broccoli Salad with Edamame and Peanut Dressing is a vibrant, nutrient-packed dish featuring crunchy vegetables, sweet dates, and a creamy peanut dressing. Perfect for a healthy lunch or side!
Ingredients
Salad
- 2 crowns broccoli, chopped into small pieces
- 2 cups grated red cabbage
- 1 cup cooked edamame
- ¼ cup chopped peanuts
- 5 large medjool dates, finely chopped
- 3 green onions, sliced
Peanut Dressing
- ¼ cup all natural peanut butter use ⅓ cup for a creamier dressing
- 2 tbsp low-sodium soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp thai red curry paste or sriracha (optional)
- 1 heaping tbsp fresh ginger
- water to thin
Instructions
Edamame
- Start by cooking the edamame according to package instructions. Drain, and set aside to cool.
Dressing
- Prepare the dressing by adding peanut butter, soy sauce, rice vinegar, lime juice, Thai curry paste, and ginger into a blender or food processor.
- Blend until smooth and creamy and slowly add in cold water to thin the dressing to your desired consistency.
Salad Assembly
- In a large salad bowl, add broccoli, cabbage, edamame, dates, and green onions.
- Drizzle on the peanut dressing, and toss to combine.
- Allow to sit for 5-10 mins in the fridge if you have time, then top with the peanuts, serve, and enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 300g | Calories: 425kcal | Carbohydrates: 40g | Protein: 25g | Fat: 28g | Saturated Fat: 5.5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 600mg | Potassium: 750mg | Fiber: 10g | Sugar: 15g | Vitamin A: 150IU | Vitamin C: 150mg | Calcium: 125mg | Iron: 4mg
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