Asian Peanut Broccoli Salad
This whole food, plant-based Asian-style broccoli salad with peanut sauce has a rich and bold flavor with a creamy texture.
Servings 4
Ingredients
Salad Ingredients
- 1 head broccoli
- 1 cup shelled edamame
- 1/4 cup green onions sliced
- 1/2 cup peanuts
- 1/4 cup purple cabbage chopped
Dressing Ingredients
- 1/2 cup peanut butter
- 2 Tbsp apple cider vinegar
- 2 Tbsp tamari or soy sauce
- 10 dates pitted
- 1/2 cup hot water
Instructions
Salad
- Cut broccoli head into small florets.
- Heat a large pot of water to a boil. Prepare a large bowl of ice water. Place the broccoli florets in the boiling water for 30 seconds. Using a mesh strainer, remove the broccoli florets from the hot water and place them directly into the ice water. This will blanch the broccoli. Remove the broccoli from the ice water by draining the water.
- To cook the edamame, I recommend putting a few tablespoons of water in a bowl along with the fresh or frozen edamame and placing it in the microwave, covered, for ~1 minute. Then drain the water out.
- Combine all the salad ingredients together in a large bowl and toss to combine.
Peanut Sauce
- Place all the peanut sauce ingredients in a food process and blend until smooth. If dressing is too think, add hot water 1 tablespoon at a time until it reaches your desired consistency. You want the dressing to be thick so it sticks to the salad.