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 minutesminutes
Total Time 10 minutesminutes
Servings 8People, as a side
Calories 206.5kcal
Author FoodFaithFitness
Ingredients
For the salad:
5CupsBroccoli,cut into small florets
2CupsColelsaw mix(just the cabbage part, no dressing)
1/2CupWater chestnuts,roughly chopped
1/3CupGreen onion,sliced
6TbspRoasted salted peanuts,roughly chopped (almonds for paleo)
For the dressing:
1/2CupNatural peanut butter(Almond butter for paleo)
3TbspCoconut oil,melted
3TbspFresh lime juice
2TbspReduced-sodium soy sauce(Coconut aminos for paleo and use GF soy sauce if needed)
2tspAgave(honey for paleo)
2tspRice vinegar
1 1/2tspFresh 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.