Ingredients
Scale
For the Broccoli Salad
- 1 large head broccoli, cut into small florets
- 1/2 cup thinly-sliced green onions or chopped red onion
- 1/2 cup peanuts
- sesame seeds, for garnish
For the Asian Dressing:
- 1/4 cup natural peanut butter
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
- 1 tablespoon liquid sweetener*
- 1 teaspoon toasted sesame oil
Instructions
- Using your hands (or a knife), break apart the broccoli into bite-size pieces over a large microwaveable bowl and chop the stems into small pieces and add them to the same bowl. Place the bowl in the microwave for 1 minute or until the broccoli turns a nice, brilliant green.
- Whisk together all the Asian broccoli salad dressing ingredients until fully combined. (Tip - if your peanut butter is a little thick, place it with the toasted sesame oil in the microwave for about 15-30 seconds) If you want a thinner dressing, simply add 1-2 tablespoons of water and whisk to incorporate.
- Pour the dressing over the broccoli and mix everything together and let it sit in the fridge for at least 30 minutes but up to 6 hours before serving. Toss one last time before sprinkling the salad with the roasted peanuts and sesame seeds right before serving
Notes
- Feel free to "tweak" this recipe to suit your taste!
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Bake
- Cuisine: summer, keto, salad, low carb, healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 116
- Sugar: 2
- Fat: 9.2
- Carbohydrates: 5.7
- Fiber: 1.7
- Protein: 4.8
