Thai Broccoli Peanut Salad Recipes

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

BROCCOLI PEANUT SALAD

Broccoli Peanut Salad image

There are lots of variations of this Broccoli Salad. I have had similar salads with sunflower seeds or toasted pecans instead of the peanuts.

Provided by SharleneW

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
3/4 cup sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
5 cups broccoli florets
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup chopped red onion
1 -2 slice bacon, cooked crisp and crumbled

Steps:

In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
Chill for an hour or two.
In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
Add the dressing mixture; toss to coat.

Nutrition Facts : Calories 231.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 31.7, Carbohydrate 41.1, Fiber 1.7, Sugar 33.2, Protein 5.6

THAI BROCCOLI PEANUT SALAD

Thai Broccoli Peanut Salad image

This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!

Provided by januarybride

Categories Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb broccoli floret
3 tablespoons white wine vinegar
3 tablespoons canola oil
1/4 cup peanut butter
1 tablespoon low sodium soy sauce
1 teaspoon splenda artificial sweetener
1/4 teaspoon ginger (I used powdered)
1/4 cup chopped dried cherries (may use cranberries)
1/4 cup chopped dry roasted salted peanut

Steps:

In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
Throw the dried fruit and peanuts into the bowl as well and toss everything together.
Cover and refrigerate - can be made up to 2 days in advance.

BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING

Broccoli Salad With Peanuts and Tahini-Lime Dressing image

Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds broccoli (see Tip)
3/4 cup thinly sliced scallions, white and green parts (3 to 5 scallions)
1/2 cup lightly salted peanuts, finely chopped
1/3 cup tahini
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup toasted sesame oil
2 tablespoons soy sauce or tamari
2 teaspoons honey or agave
1 garlic clove, finely grated
A few dashes of hot sauce, plus more to taste
1/3 cup chopped fresh cilantro or mint

Steps:

Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

THAI STYLE BROCCOLI SALAD

Thai Style Broccoli Salad image

This is a fast, easy side dish thats colorful and very tasty! You can always adjust the heat factor or even add sliced cooked steak or chicken for a whole meal dish.

Provided by Diana Adcock

Categories Onions

Time 14m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup chunky peanut butter
2 tablespoons sugar
1 1/2 tablespoons hot water
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3 cups fresh broccoli florets
1/2 cup juliened red bell pepper
1/2 cup thinly sliced onion, wedges
1 clove garlic, minced
1/4 cup chopped peanuts

Steps:

In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
Whisk until well blended and set aside.
Heat vegetable oil over medium high heat in a large skillet or wok.
Add the broccoli, bell pepper, onions, and garlic.
Stir fry for 4 minutes or until vegetables are JUST tender crisp.
Remove from heat and stir in the peanut butter mixture.
Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

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