Broccoli salad with edamame
This Broccoli Salad with Edamame combines crunchy vegetables and protein-rich edamame with a creamy peanut dressing. It's a refreshing dish that's perfect for lunch or as a side.
Cook time 5 min
Prep time 10 min
Ingredients:
1 bunch broccoli1 cup edamame
1/2 cup onion
1/2 cup peanuts
1 tsp sesame butter
1/4 cup peanut butter
1 tbsp vinegar
1 tbsp soy sauce
1 tbsp honey
1/8 tsp sesame oil
1 tbsp water
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.
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.
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!
Broccoli salad with edamame FAQ:
Cook the broccoli florets for 2-3 minutes in boiling water until bright green and slightly tender. The edamame typically cooks for 4-5 minutes based on package instructions.
If you're allergic to peanuts, you can use almond butter or sunflower seed butter as alternatives. Keep in mind that this may affect the flavor profile of the dressing.
Store any leftover salad in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal freshness.
Yes, you can prepare the salad a few hours in advance. For best results, add the peanuts just before serving to maintain their crunch.
A large mixing bowl is recommended to comfortably combine all the ingredients without making a mess.
Cooking 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.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 16g
Carbohydrates 24g
Fiber 8g
Sugar 10g
Fat 20g
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