This is hands down my favourite salad that we make at work. Like I’ve mentioned before
(see strawberry peanut butter smoothie) I’m not a huge fan of peanut butter on its own, but in certain things I’m ok with it; this salad is one of those things. In fact, I’m more than ok with the peanut butter in this recipe. I’ve altered this salad a bit from the one we serve at work, I’ve come up with my own recipe for the Thai peanut sauce rather than using store-bought. Honestly the sauce is so good that I was licking the food processor after making it, and this is coming from a girl who doesn’t like peanut butter.
All in all this salad is pretty simple, but man oh man is it good. You can eat it by itself or as a side, it is a really nice touch to a meal because of how colourful it is.
Broccoli Salad with Thai Peanut Sauce
For the Salad
2 large heads of broccoli
2 bell peppers (different colours if possible)
1 scallion, thinly sliced
1/3 cup cilantro, chopped
1/4 cup peanuts, chopped
For the Thai Peanut Sauce
1/4 cup peanut butter
1 large garlic clove
1 tablespoon fresh ginger
2 tablespoons tamari (or soy sauce)
1 tablespoon fresh lime juice
1/2 teaspoon red pepper flakes
- Separate the broccoli into florets, thinly slice the peppers and scallion, and chop the cilantro and peanuts. Place the veggies and nuts in a large salad bowl and mix well. Set the bowl aside.
- In the bowl of a food processor combine all the peanut sauce ingredients along with a 1/4 cup of water. Pulse until smooth.
- Pour the sauce over the prepared veggies and give it all a good mix to ensure that the sauce is evenly distributed.
- Serve immediately or let the salad marinate for a few hours (or overnight!). This salad makes for very tasty leftovers!