Asian Broccoli Salad

broccoli-feta-almonds-recipe-kalynskitchenIf you want your vitamins and want a tasty salad to boot, this is a great one.

A peanut sauce flavors this wonderful broccoli and edamame creation.

Easy to put together, and it holds up well as a left-over.

Great with grilled food or other summer fair. Also nice as a light lunch by itself.

Do try.




    • 1 large head broccoli, cut into small florets
    • 1 cup shelled cooked edamame
    • 1/2 cup thinly-sliced green onions
    • 1/2 cup peanuts
    • sesame seeds, for garnish
    • 1/4 cup  peanut butter
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon honey
    • 1/8 teaspoon sesame oil
    • 1-2 tablespoons hot water, as needed to thin the sauce


  1. Cut up your broccoli into small flowerets–bite-size.
  2. Place in a steamer if possible and steam until fork tender
  3. Cool in a serving bowl.
  4. Starting with the peanut butter, whisk the balance of the ingredients, thinning as needed to get the consistency you wish.
  5. Add the edamame, onions and sesame seeds.
  6. Pour the dressing over and mix well.


NOTES: You could substitute other vegetables such as green beans, or peas for the edamame if you wish. Or if you don’t like peanut sauce, you could make a generalized Asian dressing just by eliminating the peanut butter.

SOURCE: Gimme Some Oven


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