I am on a mission to learn to like broccoli.
And I’d say that I’m about 47% of the way there.
I spent a childhood pushing it around on my plate with a fork, pretending like those “little trees” were part of some enchanted forest that could come to life on my plate instead of in my stomach. But a few years ago, I discovered that I actually liked broccoli cheese soup (ok, really, who doesn’t?). And I have been using that recipe as my gateway into broccoli ever since.
I still would never just choose broccoli off a menu. But if it’s roasted, stir-fried, or souped up, I’m in. And this week, when I needed an extra side dish to go with my favorite slow cooker teriyaki chicken and rice, I discovered a new way that broccoli and I can be friends: with peanut sauce.
Oh my goodness. This might be the first time I have ever gone back for broccoli seconds.
Speaking of not liking your vegetables, one of my blogging friends is famous for not liking her veggies — Jessica from How Sweet Eats. Some of you may have read all about her in my post featuring her new cookbook. But if you are new to her blog, you will soon find out that Jessica is getting ready to welcome a How Sweet Baby into her world this fall! I can already envision the nursery now, decorated with her favorite sprinkles and neon and bacon (eh?) galore. :)
Seriously, though, it’s so fun to see friends walk into this new stage of life. And this sweet new baby will be lucky to have such a cool, talented, thoughtful, fun, and fiercely-original mama cheering them on.
So today, a group of talented food bloggers are throwing Jessica a surprise virtual baby shower, full of the “trashed up” recipes that she loves. And my contribution is this Asian Broccoli Salad.
If we must eat our broccoli — and word has it that we must — I’m pretty sure that this salad is the way to go. It is made with 6 simple ingredients, including an easy peanut sauce that is guaranteed to turn just about anything it touches into delicious gold.
PLUS, it can be made in about 15 minutes, or however long it takes your pot of water to boil.
Just chop up your broccoli, blanch it, and then toss it with edamame, peanuts, green onions, and a generous drizzle of peanut sauce.
And then — Jessica-style — top it with some “sprinkles”. In this case, sesame seeds. :)
The result is a simple salad that makes the perfect side dish. Or you can even add in some cooked chicken or beef or tofu to turn it into a main dish, and serve it over rice or quinoa. Easy peasy. Or more accurately, easy broccoli-y. ;)
Happy baby shower, Jess!
Asian Broccoli Salad with Peanut Sauce
Ingredients
Broccoli Salad Ingredients:
- 1 large head broccoli, cut into small florets
- 1 cup shelled cooked edamame
- 1/2 cup thinly-sliced green onions
- 1/2 cup peanuts
- 1 batch peanut sauce (recipe below)
- sesame seeds, for garnish
Peanut Sauce Ingredients:
- 1/4 cup natural peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 1 tablespoon honey or agave nectar
- 1/8 teaspoon toasted sesame oil
- 1-2 tablespoons hot water, as needed to thin the sauce
Instructions
To Make The Broccoli Salad:
- Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired.
To Make The Peanut Sauce:
- Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
Please send me in spsnish asian broccoli salad with peanut sauce.
Thanks
Hi Kary, sorry, but we’re not sure what you’re asking exactly?
This sounds delicious! My younger son and I do Blood Type/Genotype Teacher diet and we love broccoli. To make it Genotype Teacher friendly, I’m going to replace the vinegar with lime juice. In fact, I’m going to make this for dinner along with herbed noodles.
Thanks, Lauren! We are kind of obsessed with broccoli, and we think you’ll love this dish! The herbed noodles sound delicious. We hope you enjoy!
I’ll add a bunch of asparagus to this recipe….love them!!!
I’m actually not a big fan of broccoli, but it’s sooooo healthy (belongs to the selected elite of cruciferous veggies) that I buy it from time to time. Thx for sharing this recipe, looks tasty!!!
You’re welcome, Andrea, and I bet asparagus would be delicious in this!
I just made this substituting your fresh ingredients with a bag of pre-sliced “broccoli slaw” that I had on hand. (Microwaved in a glass container with 1T of water for 2 minutes then ran under cold water in a strainer to keep stop cooking.) I added the rest of your ingredients and your amazing sauce, stirred in shredded leftover rotisserie chicken and it was a fantastic change of pace for lunch. Thank you!
Thanks for sharing, Daphne, I’m so glad you liked it! : )
How about not cooking the broccoli at all and using cold, raw broccoli. Any thoughts? I would imagine it would still be delicious.
I think this would be delicious with raw broccoli! Definitely crunchier, and healthier too. : )
I think it would still be great! Definitely a raw take on the recipe, but it would be tasty.
Made as described.
Used Certified GF Soy Sauce and Certified GF Edamame.
Tasted awesome.
Then added chicken seasoned with Flavor God “Everything Spicy” Seasoning and Flavor God Himalayan Salt & Pink Peppercorn.
Awesome, thanks for sharing Cassandra! Glad you liked it. : )
this looks great! How do you think the sauce would be without honey? I’m doing a sugar free diet.
Hey Allison! I’m not sure, but since it’s only a TBS, I don’t think it will be a huge deal if you omit it. You could try a natural sugar substitute, like Stevia, but I haven’t tried that, and don’t have much experience with it. I hope this helps!
This looks SO GOOD! Will definitely be going on my meal plan here ASAP!
Thanks Dana, I hope you enjoy!
Hey-just a quick note to say this is DELICIOUS! Admittedly, I love broccoli, which means I’ve tried a lot of different recipes and ways of preparing it and this s hands down one of my favorites. I’ve made it multiple times since you posted it and it vanishes quickly every time! Thanks for a great recipe!
Thanks Melinda! I’m so happy you like it! I could pretty much eat it every day, and I adore broccoli as well! Definitely an underrated veggie. ; )
Do you eat this warm or cold?
I think it’s great at room temp right after you make it, but then I refrigerate it, and I think it’s delicious cold as well!