Home Simple Vegan Plant-Based Recipes Asian Broccoli Salad | The Whole Food Plant Based Cooking Show

Asian Broccoli Salad | The Whole Food Plant Based Cooking Show

Asian Broccoli Salad | The Whole Food Plant Based Cooking Show

Level up your salad game with this flavor packed Asian Broccoli Salad. Enjoy warm or cold, this salad will delight your tastebuds with a rich, sweet and sour dressing and just hint of spice. Satisfying enough to be eaten as a main dish but is also great as a side.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

Salad
4 cups (364g) broccoli florets
1 1/2 (240g) cups shelled edamame
1/3 cup (17g) diced red onion
1/2 cup (62g) roasted peanuts
1 tablespoon toasted sesame seeds
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes

Dressing 
2 tablespoons peanut butter
1/3 cup (78ml) rice vinegar
3 deglet dates
1 tablespoon toasted sesame seeds
1 tablespoon tamari
juice of 1 lime

Instructions

  1. Steam or lightly cook the broccoli florets and edamame for about 10 minutes (somewhere between raw and fully cooked, it should still be slightly firm so it doesn’t break apart when stirred)
  2. Drain and rinse under cold water to stop the cooking process.
  3. Add the broccoli, edamame and remaining salad ingredients to a mixing bowl.
  4. Add all dressing ingredients to a blender and blend until the dates are completely pulverized.
  5. Pour dressing over the salad and stir.
  6. Eat immediately or cool for a few hours in an airtight container in the fridge.
  7. Will keep for 5-6 days in the fridge. 

Did You Make This Recipe?

Asian Broccoli Salad

Asian Broccoli Salad | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Asian Broccoli Salad | The Whole Food Plant Based Cooking Show

Asian Broccoli Salad | The Whole Food Plant Based Cooking Show

Asian Broccoli Salad | The Whole Food Plant Based Cooking Show

Level up your salad game with this flavor packed Asian Broccoli Salad. Enjoy warm or cold, this salad will delight your tastebuds with a rich, sweet and sour dressing and just hint of spice. Satisfying enough to be eaten as a main dish but is also great as a side.

This show was brought to you in part by our sponsors:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

Salad
4 cups (364g) broccoli florets
1 1/2 (240g) cups shelled edamame
1/3 cup (17g) diced red onion
1/2 cup (62g) roasted peanuts
1 tablespoon toasted sesame seeds
1 teaspoon minced ginger
1/2 teaspoon crushed red pepper flakes

Dressing 
2 tablespoons peanut butter
1/3 cup (78ml) rice vinegar
3 deglet dates
1 tablespoon toasted sesame seeds
1 tablespoon tamari
juice of 1 lime

Instructions

  1. Steam or lightly cook the broccoli florets and edamame for about 10 minutes (somewhere between raw and fully cooked, it should still be slightly firm so it doesn’t break apart when stirred)
  2. Drain and rinse under cold water to stop the cooking process.
  3. Add the broccoli, edamame and remaining salad ingredients to a mixing bowl.
  4. Add all dressing ingredients to a blender and blend until the dates are completely pulverized.
  5. Pour dressing over the salad and stir.
  6. Eat immediately or cool for a few hours in an airtight container in the fridge.
  7. Will keep for 5-6 days in the fridge. 

Did You Make This Recipe?

Asian Broccoli Salad