Spicy Broccoli Salad Recipes

SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING

Spicy Thai Broccoli Salad with Peanut Dressing image

This super healthy and delicious Thai broccoli salad is loaded with colorful veggies and a mouthwatering spicy peanut butter dressing. This healthy broccoli salad is gluten-free, vegan and makes the perfect side dish or main dish any night of the week!

Provided by Abra Pappa, MS, CNS, LDN

Time 13m

Number Of Ingredients 16

Ingredients

6 cups broccoli florets
3 cups red cabbage, shredded
3 scallions, sliced
1 cup fresh cilantro, chopped
3 small Thai red chilis, sliced ((or jalapeno))
1/4 cup salted peanuts
1/2 cup creamy peanut butter
2 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp Sriracha sauce
2 tsp fresh ginger, grated
2 cloves garlic, crushed
2 tbsp fresh lime juice
2 tsp sugar
3 tbsp water

Steps:

Whisk together all ingredients and set aside.
Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
Toss the salad well and top with salted peanuts and additional chilis.
Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

Nutrition Facts : ServingSize 1 serving, Calories 197 kcal, Carbohydrate 13 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Sodium 410 mg, Fiber 4 g, Sugar 5 g

THE BEST BROCCOLI SALAD RECIPE

The Best Broccoli Salad Recipe image

This is the Best Broccoli Salad Recipe we've ever made! A spin on classic southern broccoli salad is bursting with color and surprise ingredients.

Provided by Sommer Collier

Categories Salad Side Dish

Time 15m

Number Of Ingredients 13

Ingredients

6 cups broccoli florets
3 cups kale (finely chopped)
1 cup red onion (chopped)
1 cup shredded carrots (roughly chopped)
1 apple (chopped)
3/4 cup dried cherries
3/4 cup cooked bacon (chopped)
3/4 cup sunflower seed kernels
1 cup mayonnaise (could be low fat)
1/4 cup apple cider vinegar
3 tablespoons honey
1/2-1 teaspoon crushed red pepper
1/2 teaspoon salt

Steps:

Chop and prep all the ingredients. In a large bowl add the broccoli florets, chopped kale, red onion, shredded carrots, chopped apple, dried cherries, chopped bacon, and sunflower kernels.
In a medium bowl, whisk the mayonnaise, apple cider vinegar, honey, crushed red pepper, and salt, until smooth.
Pour the dressing over the salad and toss until thoroughly coated. Then cover and refrigerate until ready to serve. *Can be made up to 3 days ahead.

Nutrition Facts : ServingSize 1 cup, Calories 265 kcal, Carbohydrate 20 g, Protein 4 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 260 mg, Fiber 3 g, Sugar 12 g

BROCCOLI SLAW WITH SPICY DRESSING

Broccoli Slaw with Spicy Dressing image

This is a tasty broccoli slaw dressing recipe with spices that pack a punch to it.

Provided by Siameezer

Categories Salad Taco Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (12 ounce) package broccoli coleslaw mix
½ cup light mayonnaise
2 limes, juiced
2 teaspoons white sugar
1 teaspoon brown sugar
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper

Steps:

Place broccoli coleslaw mix in a bowl.
Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.

Nutrition Facts : Calories 142.6 calories, Carbohydrate 12.2 g, Cholesterol 10.5 mg, Fat 10.5 g, Fiber 2.5 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 255 mg, Sugar 7.1 g

BROCCOLI SALAD WITH GARLIC AND SESAME

Broccoli Salad With Garlic and Sesame image

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.

Provided by Melissa Clark

Categories quick, salads and dressings, side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

Steps:

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams

SPICY BROCCOLI WITH GARLIC

Spicy Broccoli with Garlic image

Garlic and spiced crushed red pepper add kick and spice to broccoli.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 1/2 pounds broccoli
4 1/2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 1/2 teaspoons vinegar
3/4 cup water

Steps:

Peel and slice thick stems from broccoli; separate florets.
In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
Turn off heat; stir in vinegar.

Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g

SPICY CHICKEN SALAD WITH BROCCOLI

Spicy chicken salad with broccoli image

This chicken salad recipe is perfect with a fluffy jacket potato or some egg noodles and low-fat too

Provided by Good Food team

Categories Buffet, Dinner, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 8

Ingredients

2 broccoli heads, cut into florets
2 tbsp olive oil
5 shallots , finely sliced
handful pitted black olives
4 roast chicken breasts , sliced
4 tbsp soy sauce
2 red chillies , deseeded and sliced
2 garlic cloves , sliced

Steps:

Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.

Nutrition Facts : Calories 291 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 3.05 milligram of sodium

SPICY BROCCOLI-MANGO SALAD

Spicy Broccoli-Mango Salad image

From Betty's Soul Food Collection... This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

4 teaspoons sugar
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/2 cup pecan halves, broken into coarse pieces
2 containers (6 oz each) Yoplait® original yogurt orange crème
1/3 cup light mayonnaise
1 tablespoon cider vinegar
1/8 teaspoon salt
5 cups fresh broccoli florets and cut-up stems (1 small bunch)
2 ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)
1/4 cup finely chopped red onion

Steps:

Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

Nutrition Facts : Cholesterol 5 mg, Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

SPICY BROCCOLI SALAD

Spicy Broccoli Salad image

Make and share this Spicy Broccoli Salad recipe from Food.com.

Provided by Geema

Categories Peppers

Time 17m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs broccoli florets
1 small red bell pepper, 1/2 dice
1/2 cup miniature corn cobs, sliced 1/2 thick
1/2 cup red onion, chopped
6 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon light brown sugar
1 teaspoon red pepper flakes
salt and pepper

Steps:

Steam broccoli florets for 2 minutes, then rinse quickly in cold water. Drain well.
Place broccoli in serving bowl, adding the onions, bell peppers, and miniature corn.
In a small bowl, whisk together the vinegar, oil, brown sugar and red pepper flakes.
Just before serving toss dressing with vegetables. Season with salt.

Nutrition Facts : Calories 90.3, Fat 5, SaturatedFat 0.7, Sodium 32.3, Carbohydrate 10.4, Fiber 0.5, Sugar 3.3, Protein 3.7

SPICY QUINOA SALAD WITH BROCCOLI, CILANTRO AND LIME

Spicy Quinoa Salad With Broccoli, Cilantro and Lime image

The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein - though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional - make this salad whether or not you have the lentils.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups cooked quinoa
1 1/2 cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets
1/2 cup chopped cilantro
1 to 2 tablespoons toasted pumpkin seeds (to taste)
1 1/2 to 2 teaspoons minced serrano or jalapeño chili (to taste)
1/4 cup split red lentils, soaked for 2 hours or longer and drained (optional)
1 ounce crumbled feta cheese (1/4 cup)
Freshly ground pepper
3 tablespoons fresh lime juice
Salt to taste
1 garlic clove, minced or pureed
6 tablespoons extra-virgin olive oil
2 hard-boiled eggs
1 avocado, sliced

Steps:

In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.
In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.
Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 27 grams, Carbohydrate 33 grams, Fat 36 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

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