Thai Style Broccoli Salad

Name: Thai Style Broccoli Salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 serving(s)
Ingredients: 59.14 ml chunky peanut butter; 29.58 ml sugar; 22.18 ml hot water; 14.79 ml fresh lime juice; 14.79 ml soy sauce; 7.39 ml sesame oil; 2.46 ml red pepper flakes; 29.58 ml canola oil; 709.77 ml fresh broccoli florets; 118.29 ml juliened red bell pepper; 118.29 ml thinly sliced onion, wedges; 1 clove garlic, minced; 59.14 ml chopped peanuts

Submitted by Diana Adcock

"This is a fast, easy side dish thats colorful and very tasty! You can always adjust the heat factor or even add sliced cooked steak or chicken for a whole meal dish."

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photo by Artandkitchen

Ready In:: 14mins
Ingredients:: 13
Serves:: 4

ingredients

59.14 ml chunky peanut butter
29.58 ml sugar
22.18 ml hot water
14.79 ml fresh lime juice
14.79 ml soy sauce
7.39 ml sesame oil
2.46 ml red pepper flakes
29.58 ml canola oil
709.77 ml fresh broccoli florets
118.29 ml juliened red bell pepper
118.29 ml thinly sliced onion, wedges
1 clove garlic, minced
59.14 ml chopped peanuts

directions

In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
Whisk until well blended and set aside.
Heat vegetable oil over medium high heat in a large skillet or wok.
Add the broccoli, bell pepper, onions, and garlic.
Stir fry for 4 minutes or until vegetables are JUST tender crisp.
Remove from heat and stir in the peanut butter mixture.
Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

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Reviews

This is delicious! We made it for a Thai-themed potluck dinner, and it was a hit! We made it with creamy peanut butter, since we didn't have any chunky on hand. Also, we served it at room temp, as it was tough to time all the dishes to be hot at once. We will definitely make this one again, and highly recommend it.

Teej4734
This was a great recipe which we made as a side with #84075, Garlic Prawns, and Thai stir-fry noodles. I made two modifications to the sauce: halved the sugar and used red chili paste rather than red pepper flakes. I also made cashews toasted in ginger-soy sauce to sprinkle on top rather than peanuts. It was a delicious combination of nutty and sweet, and a beautiful presentation too.

Kate Travis
This was fantastic and easy. I used 1/2 almond butter & 1/2 chunky peanut butter and added Thai birds-eye chilis. I added carrots and served it hot. Served with Thai thighs recipe. Will make again.

Blubug
Nice salad.

aronsinvest
We have enjoyed this salad several times now and we love it! It keeps well, so we take it to work/school for lunches. Tonight we had it w/ burgers!

punkarooni