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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 minutes
Total Time 10 minutes
Servings 8 People, as a side
Calories 206.5kcal


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. 
  • Devour!


Serving: 1g | Calories: 206.5kcal | Carbohydrates: 11.8g | Protein: 7.1g | Fat: 16.1g | Saturated Fat: 6.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.7g | Sodium: 340.1mg | Potassium: 325.3mg | Fiber: 3.9g | Sugar: 3.4g | Vitamin A: 940IU | Vitamin C: 81.7mg | Calcium: 43mg | Iron: 1.2mg