Thai Broccoli Salad

Bright, crunchy, and bursting with vibrant flavors, this Thai Broccoli Salad is the ultimate way to elevate your veggie game! Featuring tender-crisp blanched broccoli, shredded red cabbage, julienned carrots, and thinly sliced red bell pepper, this salad is a rainbow of nutritious ingredients. Tossed in a creamy, nutty peanut dressing laced with soy sauce, lime juice, ginger, and garlic, it hits all the sweet, tangy, and savory notes you crave in Thai-inspired cuisine. A sprinkle of roasted peanuts adds an irresistible crunch, while fresh cilantro and scallions provide a refreshing, herbaceous finish. This quick-and-easy recipe, ready in just 20 minutes, is perfect as a healthy side dish or a light main course. Serve it fresh or let the flavors meld in the fridge for an even more flavorful experience!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:2 mins

Total Time:22 mins

Servings: 4

Ingredients

• 4 cups broccoli florets
• 1 cup carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 cup red cabbage, shredded
• 0.5 cup cilantro, chopped
• 3 scallions, sliced
• 0.5 cup roasted peanuts, chopped
• 2 tablespoons soy sauce
• 3 tablespoons peanut butter (creamy or natural)
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Bring a pot of water to a boil and prepare an ice bath in a large bowl.

Step 2

Blanch the broccoli florets in boiling water for 1-2 minutes until they are bright green and tender-crisp. Immediately transfer them to the ice bath to stop the cooking process. Drain and set aside.

Step 3

In a large mixing bowl, combine the blanched broccoli, carrots, red bell pepper, shredded red cabbage, chopped cilantro, and sliced scallions.

Step 4

To make the dressing, combine soy sauce, peanut butter, lime juice, honey or maple syrup, sesame oil, rice vinegar, grated ginger, and minced garlic in a small bowl. Whisk until smooth and creamy.

Step 5

Optional: Add red pepper flakes to the dressing if you prefer a spicy kick.

Step 6

Pour the dressing over the salad and toss well to combine, ensuring all the vegetables are evenly coated.

Step 7

Sprinkle the chopped roasted peanuts over the salad for added crunch.

Step 8

Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.

Nutrition Facts

Serving size	1194.7 grams (1194.7g)

Amount per serving	% Daily Value*
Calories	1199

Total Fat 77.30g	99%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 1664mg	72%
Total Carbohydrate 104.10g	38%
Dietary Fiber 33.60g	120%
Total Sugars 49.50g
Protein 54.90g	110%

Vitamin D 0IU	0%
Calcium 488mg	38%
Iron 13mg	72%
Potassium 2482mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 16.5%

Carbs: 31.3%