Spicy Thai Broccoli Salad with Peanut Dressing
This super healthy and delicious Thai broccoli salad is loaded with colorful veggies and a mouthwatering spicy peanut butter dressing. This healthy broccoli salad is gluten-free, vegan and makes the perfect side dish or main dish any night of the week!
Servings: 8 servings
Calories: 197kcal
Ingredients
- 6 cups broccoli florets
- 3 cups red cabbage, shredded
- 3 scallions, sliced
- 1 cup fresh cilantro, chopped
- 3 small Thai red chilis, sliced (or jalapeno)
- 1/4 cup salted peanuts
Spicy Peanut Dressing
- 1/2 cup creamy peanut butter
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp Sriracha sauce
- 2 tsp fresh ginger, grated
- 2 cloves garlic, crushed
- 2 tbsp fresh lime juice
- 2 tsp sugar
- 3 tbsp water
Instructions
Spicy Peanut Dressing
- Whisk together all ingredients and set aside.
Broccoli Salad
- Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
- Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
- Toss the salad well and top with salted peanuts and additional chilis.
- Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.
Notes
Leftover Notes:
- Add soba noodles or spaghetti to leftovers and toss with additional peanut dressing - YUM!
- If you have additional dressing leftover use it for roasted veggies, a grain salad, or zucchini noodles.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 13g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 410mg | Potassium: 469mg | Fiber: 4g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 83.6mg | Calcium: 65mg | Iron: 1.4mg
