This crowd-pleasing Asian healthy broccoli salad is a no-cook side dish, loaded with creamy peanut sauce! It’s quick and easy, gluten free and vegan with a paleo option!
If I had to pick one side dish that you HAVE to make forever and ever and ever, it would be this broccoli salad.
On broccoli. With the MOST delicious, rich underlying flavor of coconut, the tangy bite of ULTRA fresh lime juice, salty notes of soy sauce and the most perfect POW of spicy ginger and sriracha that warm your throat as you munch through tender-crisp broccoli, water chestnuts and crispy-toasty-roasty peanuts.
If you thought that salads were boring, this super-easy-mix-it-all-together-and-EAT little number is going to change ALL of those notions in your wrong-thinking brain.
Thai peanut is sort of my “go to” when I can’t really decide what I want to eat. Whether it’s in a rainbow peanut noodles vegan pasta bake, one-pot creamy peanut spinach lentils or Thai chicken quinoa bowls with peanut sauce, the salty-sweet-rich-creamy-nutty-tangy flavor profiles just mish-mash together in a way that makes my hungry belly SO SO happy.
Broccoli salad is also one of my “go to’s” for grillin’ season. It’s the PERFECT remedy to those times when you get invited to a cookout and you have ZERO things to bring and almost ZERO time to make something magically come out of your kitchen. I also love serving this up with some Slow Cooker Asian Chicken Lettuce Wraps!
Do a little chop. Do a little mix. Do a little toss-it-all-together and – POOF – the ultimate in side dish yums with no cooking and PRETTY much no time required.
Other fun things about this broccoli salad:
If you can’t/don’t eat peanuts and/or peanut butter, this salad is JUUUST as crave-able and yummy with an almond butter/toasty almond combo. The swirls of coconut oil and tangy-sweet-salty-warm flavor EXPLOSION that this salad has, just kinda WORKS with both options.
Pretty sure you could even do CASHEWS + CASHEW BUTTER if you wanted to be a little wild and ca-ray-zay.
Besides the fact that PEANUT SAUCE, the other thing that your mouth is going to get really excited about is the water chestnuts.
First question: what the heck is a water chestnut anyway? Do they grow in the water like strange little mermaid vegetables?
Second question: ARE they vegetables? ARE they fruit? ARE they NUTS?
Final question: why are they not in ALL THE FOODS we eat? They’re mega-crispy, totally crunchy and have a crazy-delicious juicy quality that coats your mouth in YUMMINESS in every little bite.
I mean, have you ever had bacon wrapped sweet and sticky stuffed chicken breast before? MY FAVORITE.
That had nothing to do with salad. But, I was just wondering if you’ve experienced the above-mentioned taste sensation.
Back to this creamy, SUPER EASY broccoli salad that’s hugged with the most amazing, rich and smooooth peanuty-coconuty sauce of your dreams.
This salad is going to be the champion of your heart because you’re gonna love it. Everyone that you serve it to is gonna love it.
Peanut sauce. <3
Asian Healthy Broccoli Salad
*Total times does not include at least 1 hour chilling in the refrigerator
For the salad:
- 5 Cups Broccoli, cut into small florets
- 2 Cups Colelsaw mix (just the cabbage part, no dressing)
- 1/2 Cup Water chestnuts, roughly chopped
- 1/3 Cup Green onion, sliced
- 6 Tbsp Roasted salted peanuts, roughly chopped (almonds for paleo)
For the dressing:
- 1/2 Cup Natural peanut butter (Almond butter for paleo)
- 3 Tbsp Coconut oil, melted
- 3 Tbsp Fresh lime juice
- 2 Tbsp Reduced-sodium soy sauce (Coconut aminos for paleo and use GF soy sauce if needed)
- 2 tsp Agave (honey for paleo)
- 2 tsp Rice vinegar
- 1 1/2 tsp Fresh ginger, minced
- Sriracha, to taste (optional)
- Salt and pepper
In a large bowl, mix together all the salad ingredients.
In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper.
Pour the dressing over the salad and mix very well, until the dressing evenly coats the salad. Season to taste with a pinch of salt and pepper if needed.
Cover and refrigerate for at least an hour to let the flavors develop.
FOR THIS RECIPE, I RECOMMEND:
(per 1/8 of the salad)
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