This incredibly nutritious and delectable Thai broccoli salad is laden with colorful vegetables and a spicy peanut butter dressing. This gluten-free and vegan broccoli salad is the ideal side dish or main dish for any night of the week! So, how to make Thai broccoli peanut crunch salad recipe?
Thai Texture Salad with Peanut Dressing is a light and nutritious salad recipe bursting with flavor and texture!
My local grocery store’s deli prepares a comparable Thai broccoli salad. I have purchased multiple tiny containers of it. I often criticize it: the broccoli portions are too large, there needs to be more dressing, there are few peanuts, etc.
Why This Recipe Works
- Simple and fast. There is no need to blanch the broccoli! It should be thoroughly minced or shredded.
- Genuinely new. Crisp, fresh, and crispy!
- We are having satisfaction. With added protein from edamame, this salad makes for a substantial meal. Ideal for potlucks as well.
- Spicy peanut sauce imparts an Asian flavor and velvety texture to the dish.
- Preparation Time: 20 Minutes
- Total Time: 20 minutes
- Servings: 4
- 1 (15-ounce) can of rinsed and drained legumes
- 1 medium-sized head of broccoli, chopped into bite-sized segments (three to four cups of VERY FINELY diced broccoli).
- 2-3 cups packed red cabbage shreds
- 1 cup of shredded carrots
- 1 diced red bell pepper
- 1/3 cup diced green onion (primarily green portion).
- 1 seeded and minced finely jalapeno
- 1/2 cup fresh chopped Cilantro
For The Dressing:
- 1/4 cup creamy natural peanut butter
- 2 1/2 teaspoons gluten-free low sodium soy sauce or coconut aminos
- 1 teaspoon of honey (or pure maple syrup for vegans)
- 1 teaspoon of rice vinegar
- 1 tablespoon sesame oil (or olive oil in its place)
- 1-2 teaspoons minced fresh ginger
- 1 clove of garlic, minced
- 1/4 teaspoon red cayenne pepper, or more if you enjoy a piquant dish!
- 2 tablespoons of tepid water to thin sauce
- 1/2 cup roasted cashew halves (honey-roasted or flavored cashews are delicious)
- You’ll find instructions in the dish card below, but first, here’s a summary of how to make this broccoli salad with Asian flavors.
- Begin by preparing the peanut sauce. Mix all of the ingredients in a blender and mix until smooth.
- Prepare the broccoli next. I prefer to use my food processor for this recipe, pulverizing the broccoli until only a few small florets remain. You can use a pointed knife or the coarse side of a box grater if you do not have a food processor.
- Carrots follow. Use a slicing tool or a sharp knife to cut them into narrow strips or matchsticks. You can also slice them.
- Dice a small amount of red onion (and soak for a few minutes in cold water if you find it too spicy.)
- Rinse the frozen edamame with room-temperature water to defrost, pat dry, and then mix with a small amount of sesame oil that has been toasted.
- Garnish the salad with coarsely chopped salted peanuts and finely minced Cilantro after tossing it with the peanut dressing.
Tips Of Thai Broccoli Peanut Crunch Salad Recipe
This salad serves four people. If you would like to save some for the next day, add the peanut sauce condiment to your consumption portion. Pack the salad’s vinaigrette separately when bringing it for lunch.
If your peanut butter sauce becomes thicker after being refrigerated, heat it for no more than 10 seconds in the microwave. Want a lighter dressing? Stir in a tablespoon or two of scalding water.
Instead, make Asian Broccoli Slaw than this recipe.
Easy! You may substitute red cabbage for the red onion if you so choose. And if you’re in a hurry, start with a container of broccoli slaw from the store, add the edamame and peanut sauce, and you’re done!
How about an almond-dressed Asian broccoli salad? Replace the peanut butter in the peanut sauce recipe with almond butter and garnish with coarsely sliced almonds!
If you do not like or cannot tolerate edamame, substitute chickpeas.
How To Store Thai Broccoli Peanut Crunch Salad Recipe Fresh?
As previously stated, this crunchy chopped broccoli salad with a Thai influence improves with time as it marinates in the delectable, spicy peanut dressing. You can store it in an airtight container (or several meal prep containers) for up to five days and enjoy it throughout the week.
It’s also ideal for parties and supper prep, and preparing the night before is simple. We recommend incorporating the cashews just before serving.
What To Serve With This Thai Broccoli Peanut Crunch Salad Recipe?
This broccoli salad contains enough protein, fiber, and flavor to be consumed as a lunch, but it is also the ideal side dish for a party. Here are some additional delectable plant-based sides and entrees that pair well with it:
- Sweet and Spicy Sesame Tahini Noodles with Broccoli
- Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
- Easy Vegan Macaroni and Cheese
- Fingerling Potatoes with Garlic
- Curried Butternut Squash and Lentil Soup (with slow cooker option)
Thailand’s broccoli peanut crunch salad is a delectable combination of flavors and textures. Its combination of crunchy broccoli, creamy peanut vinaigrette, and Thai-inspired ingredients results in a harmonious and satisfying dish. This recipe exemplifies the versatility of Thai cuisine while providing a nutritious and tasty meal option.
Thank you for reading…….