Broccoli Asian Peanut Salad

Broccoli is good for you, but if it's only fate is boiled or steamed, then it can get very boring.

In our house we tend to use broccoli as an accompaniment to a roast or sliced into a stir-fry - not exactly exciting. I'm conscious of including more veggies in our diet (and not necessarily increasing the amount of roasts or stir fry's), so I'm looking at different ways to use broccoli that mean we get to eat it more frequently.

I created this recipe by going through the cupboards to see what I could find. If I can avoid a trip to the supermarket just to pick up something a bit out of the ordinary for a recipe, then that's a win in my book. Using what's to hand is much more satisfying and rewarding, especially if it turns out well! To me, that's the beauty of scratch cooking.

Make it vegan

This is a vegetarian salad recipe, but as it includes honey, it's not suitable for those following a vegan diet. An easy way to make this 100% vegan is to swap out the honey for agave nectar.

Broccoli Asian Peanut Salad

Serves 4

Cook Time: 1 minute

Prep Time: 5 minutes

Ingredients - what you will need

1 head of broccoli, or pack of tenderstem spears

For the dressing:

1 heaped tablespoon of Crunchy Peanut Butter (we love Whole Earth)

2 tbsp reduced salt Soy Sauce

1tbsp Olive Oil

1 tsp Fresh Ginger, finely minced

1 garlic clove, minced

1 tbsp runny Honey (to make this vegan, swap with Agave Nectar)

Juice from half an orange

Juice from a whole lime

Sea Salt and freshly ground Black Pepper

Sesame Seeds and Fresh Red Chilli for decoration (optional)


Cut the broccoli into small pieces. If using tenderstem spears then cut the spears into smaller pieces (both the stem and head).

Bring a pan of water to boil and throw in the broccoli and cook for just 60 seconds. Remove from the water and leave to steam cook and cool spread out onto a tea towel.

Meanwhile, place all of the dressing ingredients (with the exception of the sesame seeds and fresh chilli) in a bowl and mix well.

Once the broccoli has cooled, place onto a serving platter, top with the dressing. Finish with sesame seeds and slices of fresh red chilli.

Tip: to make the dressing a little more spicy, add in a little chopped fresh chilli to your preferred heat.

Batch Cooking: This is a versatile dressing so if you have leftovers it can be used in a noodle salad, in a stir fry or heat gently and spoon over roast chicken.

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