Asian Healthy Broccoli Salad

This crowd-pleasing 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!

*Total times does not include at least 1 hour chilling in the refrigerator

Course Side Dish
Cuisine Asian
Keyword broccoli, broccoli salad, gluten free, healthy side dish, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 People, as a side
Calories 206.5 kcal


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


  1. In a large bowl, mix together all the salad ingredients.

  2. In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper.

  3. 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.

  4. Cover and refrigerate for at least an hour to let the flavors develop. 

  5. Devour!