I have to say, this Broccoli Salad with Peanut Sauce is absolutely delicious, and that’s largely due to the sauce. This peanut sauce is sweet, spicy, savory and so darn good I could drink it!
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Broccoli Facts:
When shopping for broccoli select broccoli with firm stems and tight, dark green buds. If broccoli has yellowing buds or limp, rubbery stems, this means it’s past its prime. Hard pass.
Broccoli is a member of the cabbage family (same with cauliflower, kale, and Brussels sprouts) Broccoli is a “cruciferous vegetable”. Cruciferous veggies contain fiber, vitamin C, vitamin K, iron, and potassium. Broccoli, while not protein rich, has more protein than most other vegetables. Per cup, broccoli has just 30 calories, but 2.4 grams of fiber and 2.5 grams of protein. Just half a cup of broccoli contains almost 70% of the daily value of calcium. Broccoli also contains folate, important for pregnant women and fetal growth, and potassium, beneficial for blood pressure control.
Rich in antioxidants, broccoli may protect against many types of cancer, like lung, breast, prostate, pancreatic, and gastric cancers. Broccoli may also reduce stress, decrease inflammation, and support the immune system.
A cool weather vegetable, broccoli thrives in the winter and spring, but is grown year-round in warm climates like California. The best season for broccoli is October through April. So eat up folks!
Broccoli Salad with Peanut Sauce:
Ok folks, let’s chat about this recipe. First, it’s a “no cooking involved” recipe. This salad is made with chopped broccoli, frozen edamame (thawed), shallots and chopped peanuts. Then we toss it in the most delicious peanut sauce, seriously, it’s amazing.
The Peanut Sauce:
Made with creamy unsweetened peanut butter, avocado oil, garlic, honey, lime juice, sriracha (love that kick), apple cider vinegar and powdered ginger, this sauce is a creamy, sweet, salty, spicy delight! It’s easiest to make this sauce in a mini food processor. I use my mini processor way more often than my full size one and it’s so inexpensive! That said, you can also use a good knife and a whisk to make the sauce.
Can You Use Almond Butter or Cashew Butter?
You sure can! I know there are lots of peanut allergies out there (my own grandson included) so use whatever nut butter suits you. You can also replace the chopped peanuts with cashews or almonds.
Want to add chicken?
Do it! Sometimes I toss in shredded rotisserie chicken for added protein, or my juicy cooktop chicken breasts!
More Recipes Using This Sauce:
If you’re like me, you don’t love buying ingredients for a single recipe, so please know you can use this amazing peanut sauce on other dishes, like this stunning Spring Roll Pasta Salad….try it, it’s delicious. And…
….I also LOVE this sauce on my Chicken Satay!
Making Ahead and Storage:
You can make the salad and sauce ahead of time and dress right before serving. As far as leftovers, unlike lettuce, broccoli does not get soggy so you can keep0 the leftovers for up to two days and it will still taste great and have good texture.
The Recipe: Broccoli Salad with Peanut Sauce
What you need: It’s easiest to make this sauce in a mini food processor but you can also use a good knife and a whisk!
A delicious broccoli salad made in 15 minutes
- 4-5 cups broccoli crowns, chopped into small pieces
- 2 cups frozen shelled edamame, thawed (be sure to get the ones with no shells or you will have a big job ahead of you)
- 2 tablespoons shallots, minced
- 1/2 cup roasted salted peanuts, chopped
- 1 clove garlic, grated or processed in food processor
- 3 tablespoons unsweetened creamy peanut butter (you can sub with almond or cashew butter)
- 3 tablespoons avocado or olive oil
- 3 tablespoons good quality honey
- 2 tablespoons lime jiuce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sriracha (a hot sauce)
- generous pinch of sea salt
- 1/8 teaspoon dried ginger
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Chop broccoli crowns into small pieces, you need 4-5 cups, place in a bowl. Add thawed edamame and minced shallots, toss and set aside.
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If using a food processor: place garlic in processor and mince, add all other sauce ingredients and process until well combined.
If using a knife and whisk: mince garlic, place in a bowl. Add all other sauce ingredients and whisk until well combined.
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Pour desired amount of peanut sauce over salad, toss. If you have left over sauce, place in a small bowl and serve on the side.
Variations:: toss in rotisserie chicken, garnish with cilantro, or add more sriracha if you like it hot!
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