Spicy Thai Broccoli Salad with Peanut Dressing

a salad with shredded red cabbage, broccoli and peanuts.

By: Abra's Kitchen

30 minutes

Total Servings: 8 - Serving Size: 1 cup



For the salad:

6 cups broccoli florets

3 cups red cabbage, shredded

3 scallions, sliced

1 cup fresh cilantro, chopped

3 small Thai red chilis, sliced (or jalapeno)

1/4 cup salted peanuts (optional)

For the spicy peanut dressing:

1/2 cup creamy peanut butter

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 1/2 tablespoons tamari soy sauce

2 teaspoons sriracha sauce

2 teaspoons fresh ginger, grated

2 cloves garlic, crushed

2 tablespoons fresh lime juice

2 teaspoons sugar

3-4 tablespoons of water


For the spicy peanut dressing:

Whisk together all ingredients, add 3 tablespoons of water and whisk well. If dressing is too thick, add additional water until you reach desired consistency. Set aside.

For the broccoli salad:

Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.

Pour peanut dressing over salad  (Note: you may not need all the dressing. Try the salad using half the dressing, and then add more as needed.)

Toss the salad well and top with salted peanuts and additional chilis. Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

Nutrients Per serving

Fat14 g
Saturated Fat2 g
Sodium410 mg
Potassium469 mg
Carbohydrates13 g
Fiber4 g
Sugar5 g
Protein8 g
Vitamin A975 IU
Vitamin C83.6 mg
Calcium65 mg
Iron1.4 mg

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