Provided by andreajayros
Number Of Ingredients 13
Steps:
- Broccoli salad: Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired. Peanut sauce: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.
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Badul Mix
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious broccoli salad.
Hachi Dissanayaka
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Anna Ratlala
[email protected]I'm not a huge fan of peanut sauce, but I really enjoyed this salad. The dressing is light and refreshing.
Tarekuje Kandovazu
[email protected]I love the combination of flavors in this salad. The broccoli is crunchy, the peanuts are salty, and the peanut sauce is creamy and tangy.
Sajjad Zakhmi
[email protected]This salad was a great way to use up some leftover broccoli. It was quick and easy to make, and it tasted great.
Marqis Merriwether
[email protected]I was looking for a new broccoli salad recipe and this one did not disappoint. The peanut sauce is amazing!
Kalina Apostolova
[email protected]I followed the recipe exactly and the salad turned out perfect. I highly recommend this recipe.
Okasha Nasira
[email protected]The Asian broccoli salad with peanut sauce was easy to make and tasted delicious. I especially liked the crunchy vegetables and the creamy peanut sauce.
AHTISHAM BUKHARI
[email protected]I'm not usually a fan of broccoli salad, but this recipe changed my mind. It's so fresh and flavorful.
Max Burke
[email protected]This Asian broccoli salad was a hit at my last dinner party! The peanut sauce was the perfect balance of savory, sweet, and tangy.