Peanut broccoli salad
A vibrant Asian-inspired salad featuring perfectly steamed broccoli and edamame tossed in a rich, nutty peanut dressing with a perfect balance of salty, tangy, and slightly sweet flavors.
Equipment
Ingredients
Ingredients
broccoli (cut into small florets)
750 g
edamame (podded, frozen)
200 g
peanut butter
2 tbsp
fresh ginger (finely grated)
2 tsp
salt-reduced soy sauce
1.5 tbsp
cooking sake
1 tbsp
sesame oil
1 tsp
celery (sliced)
3 stick
green shallots (thinly sliced)
4 piece
roasted unsalted peanuts (coarsely chopped)
40 g
sesame seeds (lightly toasted)
2 tsp
Instructions
Steam vegetables
Cook the broccoli and edamame in a steamer basket over a saucepan of simmering water for 2 minutes or until bright green and tender crisp.
Refresh vegetables
Refresh the steamed vegetables under cold running water and drain well.
Prepare dressing
Place the peanut butter, ginger, soy sauce, sake and sesame oil in a small jar. Cover with a tight-fitting lid and shake until well combined. Add 1-2 tsp warm water if dressing is too thick.
Assemble salad
Arrange broccoli, edamame, celery and half the shallots on a serving plate. Drizzle over the dressing and sprinkle with the peanuts, remaining shallots and sesame seeds.
Storage
Best consumed fresh. Store leftover salad in an airtight container in the refrigerator for up to 2 days.
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