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

Prep Time 10

Total Time 10

Servings People, as a side

Calories 206.5kcal

Author FoodFaithFitness

Ingredients

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

Instructions

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.
Devour!

Nutrition