Peanut broccoli salad with edamame and onions
Discover a delicious and nutritious Peanut Broccoli Salad with Edamame and Onions! This vibrant dish combines fresh broccoli, edamame, crunchy onions, and peanuts, dressed in a creamy and tangy blend of peanut butter, sesame butter, soy sauce, honey, and vinegar. Perfect as a side dish or a light lunch, it's packed with flavor and health benefits. Simple ingredients, big taste!
- 02 May 2024
- Cook time 5 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
This Peanut Broccoli Salad with Edamame and Onions is a delightful combination of crunchy vegetables, protein-packed edamame, and a rich, flavorful peanut dressing. It's a perfect dish for a light lunch or as a side for your main course. Loaded with nutrients and bursting with flavors, this salad is both healthy and satisfying.
Ingredients:
Instructions:
- Cut the broccoli into small florets. You can also peel and slice the broccoli stems if you like.
- Thinly slice the onion.
- Shell the edamame if it’s not already shelled.
- Bring a large pot of water to a boil. Once boiling, add the broccoli florets and cook for 2-3 minutes until they are bright green and slightly tender. Quickly drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. This helps retain the broccoli's bright color and crispness. Drain well.
- Cook the edamame according to the package instructions (usually boiling for about 4-5 minutes). Drain and set aside.
- In a medium bowl, combine the sesame butter, peanut butter, vinegar, soy sauce, honey, sesame oil, and water. Whisk until smooth and creamy. If the dressing is too thick, you can add a bit more water to achieve your desired consistency.
- In a large bowl, combine the broccoli, edamame, and sliced onion. Toss them together to mix evenly.
- Pour the dressing over the salad and toss well to coat all the vegetables evenly.
- Add the peanuts to the salad and give it one final toss.
- Transfer the salad to a serving dish. You can sprinkle a few extra peanuts on top for garnish.
- This salad can be served immediately or chilled in the refrigerator for up to a few hours to let the flavors meld together.
- Serve as a side dish or a light entrée. Enjoy the crunchiness of the broccoli and peanuts paired with the creamy, savory-sweet dressing.
Tips:
- Blanch the broccoli briefly in boiling water, then immediately transfer it to ice water to maintain its vibrant color and crunch.
- Use fresh or frozen edamame, but make sure to thaw it completely if using frozen.
- For a more intense flavor, you can toast the peanuts before adding them to the salad.
- If you prefer a thinner dressing, add more water, one tablespoon at a time, until you reach the desired consistency.
- To make the salad spicier, consider adding a dash of chili oil or a sprinkle of red pepper flakes to the dressing.
- Let the salad sit for at least 30 minutes after tossing it with the dressing to allow the flavors to meld together.
- Consider adding other vegetables like bell peppers or carrots for additional crunch and color.
This Peanut Broccoli Salad with Edamame and Onions is a fantastic medley of textures and flavors that will leave you wanting more. It's a nutritious and delicious addition to any meal. Enjoy this refreshing and satiating salad, and feel free to experiment with additional ingredients to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 8g | 21% |
| Sugar 10g | 10% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.14g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 70mg | 12% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 6mg | 36% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 250ug | 63% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 140mg | 157% |
| Vitamin E 3.43mg | 23% |
| Vitamin K 160ug | 136% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 3.07mg | 28% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 860mg | 25% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 2.18mg | 20% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Citrusy shrimp, avocado and mango salad
Ideal for a light, nutritious meal that brings a taste of summer to your table.
06 Apr 2024Honey-soy beef with sweet potato and asian greens
Perfect for a healthy, gourmet dinner at home.
16 May 2024Chicken waldorf salad with apple, walnuts and grapes
Perfect for a light lunch or a side dish.
18 Apr 2024Lemony lentil and rice salad with tomatoes, cucumber and herbs
Perfect for a light lunch or side dish, this easy-to-make salad combines wholesome ingredients for a delightful burst of flavor.
26 Apr 2024Basil cashew chicken
Ready in under 30 minutes, it's an irresistible meal for any night of the week.
14 Mar 2024Cumin-marinated flank steak with sesame and soy sauce
Ready in no time, it's the perfect dish for a gourmet meal at home.
26 Mar 2024Crisp and refreshing big green salad with lemon-mustard dressing
Perfect for a light meal or a delightful side.
29 May 2024Korean beef and pickled vegetables salad
Garnished with fresh coriander leaves and sesame seeds, it's perfect for a healthy, flavorful meal.
11 Mar 2024Vietnamese tofu and noodle salad
Perfect for lunch or dinner, it's an easy-to-make, nutritious option you'll love.
20 May 2024Easy shrimp and broccoli stir fry
Perfect for busy schedules and packed with taste, this stir-fry is a healthy, satisfying option that the whole family will love.
12 Jun 2024Chickpea and avocado garden salad
Perfectly seasoned with fresh parsley, olive oil, salt, and a hint of black pepper, this wholesome salad is a delightful blend of flavors and textures.
09 Jun 2024Vegetable stir fry
Tossed in a savory mix of olive oil, soy sauce, and chili sauce, this quick recipe is perfect for a nutritious meal.
28 May 2024