This Asian Broccoli Salad is made with tender broccoli, protein-rich edamame, crunchy peanuts, green onions, and a creamy peanut dressing. Ready in about 15 minutes, it’s perfect served warm or cold as a bright side dish or paired with a favorite protein for a healthy meal.
Healthy Asian Broccoli Salad Recipe
This Asian broccoli salad is a year-round favorite: colorful, balanced, and full of vegetables, plant protein, and healthy fats. The peanut dressing brings bold flavor so the greens feel indulgent, and the recipe is easy to adapt to your taste.
Serve it as a satisfying main with noodles, seafood, or roasted meats, or pair it as a side with any dinner. If you have extra broccoli on hand, this salad is a quick, flavorful way to use it.
Table of Contents
- Healthy Asian Broccoli Salad Recipe
- How to Make
- What Should I Serve with Asian Broccoli Salad?
- Storage and Freezing
- More Asian Salad Recipes:
- Asian Broccoli Salad Recipe
How to Make
- Bring a large pot of salted water to a boil. Add the raw broccoli florets and blanch for 1–2 minutes. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking. Once cooled, drain well and return the broccoli to a large bowl.
- Add the edamame, chopped green onions, peanuts, and cilantro to the broccoli and toss to combine.
- Whisk the peanut sauce: combine creamy peanut butter, rice vinegar, soy sauce, honey, sesame oil, fish sauce, minced ginger, 1–2 tablespoons hot water, and a pinch of salt. If the dressing is too thick, add extra water one tablespoon at a time until you reach the desired consistency.
- Drizzle the peanut dressing over the salad and toss until everything is evenly coated. Taste and adjust salt and pepper, then garnish with black and white sesame seeds if you like.
What Should I Serve with Asian Broccoli Salad?
This salad pairs especially well with baked salmon, teriyaki chicken, or garlicky Asian-style noodles. It also makes a great leftover lunch—flavors meld nicely after a day in the fridge.
Storage and Freezing
Store the salad in an airtight container in the refrigerator for up to 3 days. Enjoy it warm or chilled. Freezing is not recommended because the texture of the vegetables and peanuts will change.
More Asian Salad Recipes:
- Cold Asian Pasta Salad
- Asian Chopped Chicken Salad with Sesame Vinaigrette
- Chinese Chicken Salad
- Teriyaki Chicken Bowl
Asian Broccoli Salad Recipe
Jessica Randhawa
Share Recipe
Comment
Print Recipe
Ingredients
For the Salad
- 5 cups broccoli, cut into small florets
- 1 cup shelled cooked edamame
- ½ cup green onions, chopped
- ½ cup salted peanuts
- 3 tablespoon cilantro, chopped
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 3 tablespoon honey
- ¼ teaspoon sesame oil
- 1-2 teaspoon fish sauce
- ½ teaspoon ginger, minced
- 1-2 tablespoon hot water
- salt, to taste
Instructions
-
Heat a large pot of water until boiling. Add broccoli florets and boil 1–2 minutes—do not overcook. Drain and transfer to ice water to stop cooking. Once cooled, drain and set aside.
-
Combine the broccoli with edamame, green onions, peanuts, and cilantro in a large bowl.
-
Whisk the peanut sauce until smooth. If it’s too thick, add hot water one teaspoon at a time until you reach the consistency you like. A slightly thicker dressing clings to the vegetables best.
-
Toss the salad with the dressing until fully coated. Season with salt and pepper and garnish with sesame seeds if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!