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broccoli salad with thai peanut dressing

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

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  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dishes


A lettuce-free salad that still packs a nutritional punch, thanks to broccoli. Paired with the best peanut dressing, this salad is addicting!



  • 2 heads broccoli, cut into florets
  • 1 cup frozen edamame
  • 2 scallions, sliced
  • 1/3 cup dried cherries
  • 1 tbsp sesame seeds

Peanut Dressing

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 2 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 12 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter


  1. Bring a large pot of water to a boil. Blanch the broccoli by boiling for 2 minutes, then immediately drain plunge it into an ice bath.
  2. Bring a small pot of water to a boil. Add edamame and cook for 5 minutes. Drain and rinse with cold water.
  3. Whisk together all peanut dressing ingredients until smooth and well combined.
  4. Use a clean dish towel to dry broccoli as much as possible.
  5. Mix together broccoli, edamame, scallions, dried cherries and sesame seeds. Add 2/3 of the peanut dressing and toss to coat evenly (save remaining dressing for another dish).