How should I prepare the broccoli for this salad?

Cut the broccoli into small florets to ensure they blend well with the other ingredients and absorb the dressing effectively.

What part of the coleslaw mix should I use?

Only use the cabbage portion of the coleslaw mix, omitting any pre-made dressing that might come with it.

Why is it recommended to refrigerate the salad for at least an hour?

Refrigerating the salad allows the flavors from the creamy dressing and fresh ingredients to develop and meld together, enhancing the overall taste.

What kind of peanuts are best for this Asian broccoli salad?

The recipe calls for roasted salted peanuts, which add a crucial savory crunch and complement the Asian-inspired flavors.

How long can I store leftover Asian Healthy Broccoli Salad?

This fresh salad is best enjoyed within 2-3 days when stored covered in the refrigerator, as the vegetables will soften over time.

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Asian Healthy Broccoli Salad
[Vegan, Gluten-Free]

Name: Asian Healthy Broccoli Salad [Vegan, Gluten-Free]
Cook time: 10 min
Yield: 8 side salads
Ingredients: For the Salad:; 5 cups broccoli, cut into small florets; 2 cups coleslaw mix (just the cabbage part, no dressing); 1/2 cup water chestnuts, roughly chopped; 1/3 cup green onion, sliced; 6 tablespoons roasted salted peanuts, roughly chopped (almonds for paleo); For the Dressing:; 1/2 cup natural peanut butter (almond butter for paleo); 3 tablespoons coconut oil, melted; 3 tablespoons fresh lime juice; 2 tablespoons reduced-sodium soy sauce (coconut aminos for paleo or tamari for gluten-free); 2 teaspoons of agave (coconut nectar for paleo); 2 teaspoons rice vinegar; 1 1/2 teaspoons fresh ginger, minced; Sriracha, to taste (optional); Salt and pepper

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Plated Asian Healthy Broccoli Salad with crisp broccoli, shredded cabbage, green onions, water chestnuts, creamy dressing, roasted peanuts.

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Broccoli

Asian Healthy Broccoli Salad [Vegan, Gluten-Free]

207

8 side salads

Dairy Free

Vegan

This crowd-pleasing broccoli salad is a no-cook side dish that could also function as lunch or dinner. Drizzled on top of the fresh, crunchy broccoli is a creamy peanut sauce that adds the perfect amount of sweetness and salty flavor. That's not all. The salad also has a underlying flavor... Read More

Ingredients You Need for Asian Healthy Broccoli Salad [Vegan, Gluten-Free]

For the Salad:

5 cups broccoli, cut into small florets
2 cups coleslaw mix (just the cabbage part, no dressing)
1/2 cup water chestnuts, roughly chopped
1/3 cup green onion, sliced
6 tablespoons roasted salted peanuts, roughly chopped (almonds for paleo)

For the Dressing:

1/2 cup natural peanut butter (almond butter for paleo)
3 tablespoons coconut oil, melted
3 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce (coconut aminos for paleo or tamari for gluten-free)
2 teaspoons of agave (coconut nectar for paleo)
2 teaspoons rice vinegar
1 1/2 teaspoons fresh ginger, minced
Sriracha, to taste (optional)
Salt and pepper

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How to Prepare Asian Healthy Broccoli Salad [Vegan, Gluten-Free]

In a large bowl, mix together all the salad ingredients.
In a separate large bowl, whisk together all the dressing ingredients until smooth and creamy. Add a pinch of salt and pepper.
Pour the dressing over the salad and mix very well, until the dressing evenly coats the salad. Season to taste with a pinch of salt and pepper if needed.
Cover and refrigerate for at least an hour to let the flavors develop.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.