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Peanut broccoli salad recipe
Peanut broccoli salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Asian-inspired peanut broccoli salad with steamed edamame in a salty-sweet nutty sauce. Easy pantry ingredients, vegan & easily gluten-free with tamari. Delicious twist on traditional sides for all to enjoy!
Ingredients:
  • 2 large heads (about 750g in total) broccoli, cut into small florets
  • 200g podded frozen edamame
  • 41.60 gm peanut butter
  • 2 tsp finely grated fresh ginger
  • 1 ½ tbsp salt-reduced soy sauce
  • 20.00 ml cooking sake
  • 1 tsp sesame oil
  • 3 celery sticks, sliced
  • 4 green shallots, thinly sliced
  • 40g (¼ cup) roasted unsalted peanuts, coarsely chopped
  • 6.00 gm sesame seeds, lightly toasted
Instructions:
  • Steam the broccoli and edamame until bright green and tender crisp, about 2 minutes. Make sure not to overcook. Refresh in cold running water and drain thoroughly.
  • Combine the peanut butter, ginger, soy sauce, sake, and oil in a small jar. Seal with a lid and shake vigorously until fully mixed. If needed, thin out the dressing with 1-2 tsp of warm water.
  • Place broccoli, edamame, celery, and half of the shallots elegantly on a serving plate. Drizzle the dressing over the top and sprinkle with peanuts, the rest of the shallots, and sesame seeds. Present and serve.

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