Dinner

Asian Broccoli Salad with Peanut Sauce

Need a dish to make them want to go back for broccoli seconds? This delicious peanut sauce is the key!
20m 6 Servings Chocolate Chip Cookie Dough
Food Allergy
Healthy Living
Allergen Friendly
Gluten Free
Quick & Easy

Ingredients

  • 1 head of Broccoli, cut into florets
  • 1 cup Shelled Edamame, cooked
  • 1/2 cup Green Onions, thinly sliced
  • 1/2 cup Peanuts
    • Peanut Sauce:
  • 1/4 cup PB Crave Cookie Nookie Peanut Butter
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 1/8 tsp Sesame Oil
  • 2 Tbsp Hot Water

Nutrition Facts

Serving Size
1/6 Recipe
Calories
263
Total Fat
16g
Cholesterol
0mg
Sodium
393mg
Total Carbohydrate
22g
Dietary Fiber
8g
Sugars
8.5g
Protein
13g

    Instructions

  1. Heat a large pot of water until boiling. Add the broccoli and boil for 30 seconds. Strain and transfer into a bowl of ice water. Drain well.
  2. Add remaining ingredients and toss to combined.
  3. To make the peanut butter sauce, whisk all ingredients together. Pour over the salad. Toss.
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