Name: Thai Style Broccoli Salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 serving(s)
Ingredients: 1/4 cup chunky peanut butter; 2 tablespoons sugar; 1 1/2 tablespoons hot water; 1 tablespoon fresh lime juice; 1 tablespoon soy sauce; 1 1/2 teaspoons sesame oil; 1/2 teaspoon red pepper flakes; 2 tablespoons canola oil; 3 cups fresh broccoli florets; 1/2 cup juliened red bell pepper; 1/2 cup thinly sliced onion, wedges; 1 clove garlic, minced; 1/4 cup chopped peanuts

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Recipe by Diana Adcock

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Thai Style Broccoli Salad created by Artandkitchen

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.

Ready In:: 14mins
Serves:
Units:

Nutrition Information

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ingredients

¹⁄₄ cup chunky peanut butter
2 tablespoons sugar
1 ¹⁄₂ tablespoons hot water
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 ¹⁄₂ teaspoons sesame oil
¹⁄₂ teaspoon red pepper flakes
2 tablespoons canola oil
3 cups fresh broccoli florets
¹⁄₂ cup juliened red bell pepper
¹⁄₂ cup thinly sliced onion, wedges
1 clove garlic, minced
¹⁄₄ cup 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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RECIPE MADE WITH LOVE BY

@Diana Adcock

Contributor

@Diana Adcock

Contributor

"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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review by Blubug

3/15/2016

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.
review by aronsinvest

8/6/2011

Nice salad.
photo by Artandkitchen

11/29/2010
review by punkarooni

3/6/2010

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!
review by Henrys Kitchen

4/30/2009

This was really good, but I think we waited too long to eat. It got really "liquidy." Put the left overs in the fridge & the sauce thickened up again. Great for lunch! Will definitely make this again & serve hot! Thanks for posting!