Asian Broccoli Salad with Peanut Sauce

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Asian Broccoli Salad -- quick and easy to make, and made with a tasty peanut sauce | gimmesomeoven.com #vegan

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.

Asian Broccoli Salad -- quick and easy to make, and made with a tasty peanut sauce | gimmesomeoven.com #vegan

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.

Asian Broccoli Salad -- quick and easy to make, and made with a tasty peanut sauce | gimmesomeoven.com #vegan

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.

Asian-Broccoli-Salad-Animated-GIF

Just chop up your broccoli, blanch it, and then toss it with edamame, peanuts, green onions, and a generous drizzle of peanut sauce.

Asian Broccoli Salad -- quick and easy to make, and made with a tasty peanut sauce | gimmesomeoven.com #vegan

And then — Jessica-style — top it with some “sprinkles”.  In this case, sesame seeds.  :)

Asian Broccoli Salad -- quick and easy to make, and made with a tasty peanut sauce | gimmesomeoven.com #vegan

 

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

This Asian Broccoli Salad recipe is made with fresh and simple ingredients, and topped with a delicious 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 wine 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 sesame oil
  • 1-2 tablespoons hot water, as needed to thin the sauce

Directions:

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 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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Asian Broccoli Salad -- quick and easy to make, and made with a tasty peanut sauce | gimmesomeoven.com #vegan

To check out other bloggers who are sharing recipes for the #HowSweetBabyShower, click over to this post.  There are some amazing “trashed up” recipes being shared today in honor of Jessica!

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Comments

  1. Lisako — November 17, 2014 @ 3:43 pm (#)

    Hi there!

    Do you think this would taste okay with slivered almonds & almond butter sauce instead of peanuts? 

    • Ali — November 17th, 2014 @ 10:07 pm

      Sure thing! It’ll be a little different, but probably very good. :)

  2. Anissa — January 23, 2015 @ 10:39 pm (#)

    My kids were anti-broccoli unless if was covered in cheese sauce.  Then I discovered this trick – we do a steamed bag in the microwave. When it’s cooked, I squeeze done lemon juice on it, add a little butter and some seasoned salt and mix it all together. They love it!

  3. Nadine — February 6, 2015 @ 1:39 pm (#)

    Ok has anyone actually TRIED this yet?

  4. Lydia — February 19, 2015 @ 7:52 am (#)

    Do you think this would be okay made a day in advance? Maybe keep sauce and salad separate in fridge until just before serving? I thought it would be fine and then noticed you do mention “serve immediately”…

    • Ali — February 19th, 2015 @ 5:10 pm

      Sure, I would recommend keeping the sauce and salad separate until serving.

  5. Joan — March 1, 2015 @ 3:58 pm (#)

    I’d love to try this recipe.  I’m trying to eat healthier.  Does anyone know the nutritional values of this dish?  Calories, fat, protein, etc?

  6. Cilleriania — March 20, 2015 @ 5:36 pm (#)

    I love broccoli, so this one won’t be a stretch for me at all! Thanks for the recipe

  7. Rachel L — March 22, 2015 @ 7:13 pm (#)

    I have a lonely head of broccoli sitting the fridge so I will make this salad for the coming week!

  8. Renee — March 23, 2015 @ 4:23 pm (#)

    I just made this! I’m trying to cut back on eating so many carbs, and I actually just ate this for dinner and it’s delicious! I’m a broccoli fan so it wasn’t a huge stretch for me, but I get tired of it plain. I love peanut sauce, too. This was so easy, thanks for the great recipe! :)

    • Ali — March 23rd, 2015 @ 8:49 pm

      Thank you Renee, I’m glad you gave it a try and that it worked out for you! Cheers!

  9. Michelle — March 29, 2015 @ 5:42 pm (#)

    I have been making salads in mason jars for the week and always looking for new ideas. I just made this salad and divided it evenly into 6 jars (I give one to my boyfriend). Then layered in shaved Parmesan cheese and a mix of kale and spinach. I’m very excited to try these out!

    • Ali — March 30th, 2015 @ 12:03 pm

      Michelle, I love mason jar salads, what a great idea! I hope you and your boyfriend enjoyed these!

  10. Mary C Lickley — April 3, 2015 @ 11:47 am (#)

    This salad looks so yummy, thanks kindly♡

    • Ali — April 3rd, 2015 @ 2:40 pm

      Thanks for making it Mary, I’m glad you enjoyed it!

  11. Lou Ann Mallon — April 4, 2015 @ 12:19 pm (#)

    Do you eat this warm or cold?

    • Ali — April 4th, 2015 @ 3:21 pm

      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!

  12. Melinda — April 6, 2015 @ 11:25 pm (#)

    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!

    • Ali — April 7th, 2015 @ 8:53 pm

      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. ; )

  13. Dana @realfood-realfamily.com — April 9, 2015 @ 4:36 pm (#)

    This looks SO GOOD!  Will definitely be going on my meal plan here ASAP!

    • Ali — April 11th, 2015 @ 12:01 pm

      Thanks Dana, I hope you enjoy!

  14. Allison — April 11, 2015 @ 4:15 pm (#)

    this looks great! How do you think the sauce would be without honey? I’m doing a sugar free diet. 

    • Ali — April 11th, 2015 @ 6:33 pm

      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!

  15. Cassandra Petty — May 11, 2015 @ 6:56 pm (#)

    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. 

    • Ali — May 11th, 2015 @ 8:50 pm

      Awesome, thanks for sharing Cassandra! Glad you liked it. : )

  16. Jordan — May 12, 2015 @ 3:05 pm (#)

    How about not cooking the broccoli at all and using cold, raw broccoli.  Any thoughts?  I would imagine it would still be delicious.

    • Ali — May 12th, 2015 @ 10:26 pm

      I think this would be delicious with raw broccoli! Definitely crunchier, and healthier too. : )

    • Ali — May 13th, 2015 @ 10:25 am

      I think it would still be great! Definitely a raw take on the recipe, but it would be tasty.

  17. Daphne — June 3, 2015 @ 11:35 am (#)

    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!

    • Ali — June 3rd, 2015 @ 11:59 am

      Thanks for sharing, Daphne, I’m so glad you liked it! : )

  18. Andrea — June 7, 2015 @ 11:03 pm (#)

    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!!!

    • Ali — June 8th, 2015 @ 8:24 am

      You’re welcome, Andrea, and I bet asparagus would be delicious in this!

  19. Lauren — June 12, 2015 @ 7:52 pm (#)

    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.

    • Hayley @ Gimme Some Oven — June 12th, 2015 @ 10:51 pm

      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!

  20. kary — June 13, 2015 @ 6:49 pm (#)

    Please send me in spsnish asian broccoli salad with peanut sauce.
    Thanks

    • Hayley @ Gimme Some Oven — June 14th, 2015 @ 2:28 pm

      Hi Kary, sorry, but we’re not sure what you’re asking exactly?

  21. cynbuck2 — July 1, 2015 @ 12:53 pm (#)

    Woukd love to try this! Do you know approximate calories?

    • Hayley @ Gimme Some Oven — July 1st, 2015 @ 2:52 pm

      Hey! Unfortunately we don’t. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  22. Lori — July 1, 2015 @ 8:20 pm (#)

    Do you think cilantro would be a good addition?

    • Hayley @ Gimme Some Oven — July 2nd, 2015 @ 8:29 am

      Personally I don’t (but that’s only because I have a serious aversion to cilantro), but Ali says, “YES!!” ; )

  23. Teena Gawler — August 10, 2015 @ 7:39 pm (#)

    Can I use almond butter instead of peanut butter?

    • Hayley @ Gimme Some Oven — August 13th, 2015 @ 1:14 pm

      Sure! It will have a slightly different flavor, but we think it would still be yummy!

  24. Susan — August 24, 2015 @ 1:11 pm (#)

    This sounds absolutely delectable.  Definitely want to make it.

    • Hayley @ Gimme Some Oven — August 24th, 2015 @ 8:03 pm

      Thank you Susan, we hope you enjoy!

  25. Susan — August 24, 2015 @ 1:16 pm (#)

    To Lori who commented on July 1: cilantro would be a tasty and appropriate addition to this dish.  The Thai people definitely use cilantro in their cooking.  I could see it working well.

  26. Lia — August 29, 2015 @ 4:22 am (#)

    Great recipe…looks delicious.i”m new to being a vegetarian so I’d love to experimenting with new recipes! 

    • Hayley @ Gimme Some Oven — August 31st, 2015 @ 12:13 pm

      Thanks Lia, we hope you enjoy!

  27. Shannon — November 1, 2015 @ 9:18 pm (#)

    Sounds tasty. How does it hold up next day?

    • Ali — November 4th, 2015 @ 2:44 pm

      It holds up pretty well the next day! Just be sure to refrigerate it in a sealed container, and then give it another good toss before serving, but it should be good. Enjoy!

  28. Diane — November 9, 2015 @ 11:16 am (#)

    Sounds yummy —  Is natural peanut butter necessary for the sauce?  I have just regular old Jif  (and lots of it) so hoping it will work just the same and not mess up the sauce:)

    • Hayley @ Gimme Some Oven — November 9th, 2015 @ 8:03 pm

      Thanks Diane! And no, you can totally use a different type of peanut butter! We hope you enjoy. :)

  29. Barb — November 12, 2015 @ 12:59 pm (#)

    Do you think I could use almond butter for the sauce?  I know I can use almonds vs. peanuts, just not sure about the sauce part.  Hubs and I would love this, but my adult daughter is allergic to peanuts.  Thanks!

  30. Tina — November 14, 2015 @ 4:23 pm (#)

    Looks Delish! Just wondering, is this dish served warm or cooled? Thanks! 

    • Hayley @ Gimme Some Oven — November 15th, 2015 @ 7:53 am

      We like it best at room temp Tina, but it’s totally up to you! :)

  31. mollie — December 20, 2015 @ 6:50 pm (#)

    would this work with broccoli slaw?

    • Hayley @ Gimme Some Oven — December 21st, 2015 @ 8:30 am

      We think it would Mollie! We hope you enjoy!

  32. Katie — December 29, 2015 @ 5:46 pm (#)

    I just made this and added spaghetti noodles and pan fried tofu to make it a meal. It was great! I also doubled the sauce in order to make sure it would cover the extra ingredients. 

    • Hayley @ Gimme Some Oven — January 3rd, 2016 @ 9:02 pm

      Thanks for sharing Katie, we’re happy you enjoyed it! :)

  33. Ivanna — January 13, 2016 @ 8:14 am (#)

    Can I make the peanut sauce ahead of time, like 3 days in advance?

    • Hayley @ Gimme Some Oven — January 13th, 2016 @ 10:02 am

      We don’t see why not! We hope you enjoy! :)

  34. Liz — January 20, 2016 @ 9:08 pm (#)

    I made this today and absolutely love it – so simple and so, so good! It’s going into my regular rotation. Thank you for this recipe!

    • Hayley @ Gimme Some Oven — January 21st, 2016 @ 8:13 am

      Thanks Liz, we’re happy you enjoyed it! :)

  35. Cassie — March 13, 2016 @ 1:15 am (#)

    I made this tonight and my husband said it was his new favourite salad.  We paired it with a spicy dish and this was so perfect since it was cool and mild.  Seriously love it.  Making it again later this week!!

    • Hayley @ Gimme Some Oven — March 14th, 2016 @ 11:22 am

      We’re so glad to hear that Cassie! :D

  36. Dana — March 28, 2016 @ 11:21 am (#)

    Oh, I love this! The sauce is great and I can imgagine to mix this with lettuce and chicken, too. But for today, I’ll stick to the broccoli…and add some chilli to it. Thank you for the recipe!

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:00 am

      Thanks Dana — we’re glad you enjoyed it! :)

  37. Eline — April 7, 2016 @ 7:38 am (#)

    Made this for lunch today and it was sooooo good! This is going to be one of my go-to recipes for my meal preps

    • Hayley @ Gimme Some Oven — April 7th, 2016 @ 1:41 pm

      We’re so glad you enjoy it Eline! :D

  38. Ashley — July 7, 2016 @ 7:15 pm (#)

    OMG just tried this and it’s amazing, one of my new favorite sides!!

    • Hayley @ Gimme Some Oven — July 7th, 2016 @ 7:26 pm

      Thank you Ashley — we’re so happy you’re a fan! :)

  39. Kim Veach — July 9, 2016 @ 2:44 pm (#)

    This is now my go-to potluck salad. Everyone loves it and everyone wants the recipe. I add a chopped up red bell pepper for color and have started added a little Sriracha sauce to the dressing. Delicious!

    • Hayley @ Gimme Some Oven — July 11th, 2016 @ 8:09 am

      We’re so glad to hear that Kim and we think the bell pepper and Sriracha sound like amazing additions! :D