Asian Broccoli Salad
A bright, crunchy broccoli salad with a tangy lime-fish sauce dressing, fresh mint, red onion, and peanuts.
Servings: 4 servings
Ingredients
- 6 cups broccoli flowerets bite-sized
- 1/4 cup red onion thinly sliced
- 3/4 cup mint leaves chopped
- 3/4 cup peanuts chopped
- lime juice for dressing (amount to taste)
- fish sauce for dressing (to taste)
- sweetener for dressing (e.g., sugar or honey, to taste)
- hot pepper flakes for dressing (to taste)
Instructions
- Trim the broccoli stems and cut the broccoli into bite-sized florets.
- If the broccoli is not crisp, dunk the florets in ice-cold water, then drain and dry thoroughly in a salad spinner or with paper towels.
- In a small bowl, whisk together lime juice, fish sauce, sweetener, and hot pepper flakes to make the dressing; adjust amounts to taste.
- Thinly slice the red onion, chop the mint leaves, and chop the peanuts.
- Place the dried broccoli in a large bowl and toss with the dressing until all florets are well coated.
- Add the sliced red onion, chopped mint, and chopped peanuts; toss gently to combine and serve immediately.
Equipment
- Knife
- Cutting Board
- Large Bowl
- small bowl
- salad spinner or paper towels
Notes
- Use fresh, crisp broccoli for best texture.
- Adjust lime, fish sauce, and sweetener to balance salty, sour, and sweet flavors.
- Toast peanuts briefly for extra flavor if desired.
- Assemble just before serving for maximum crunch.