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    Home » Recipes » Broccoli

    No Waste Broccoli Salad with Peanut Dressing

    Published: Jun 12, 2019 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 3 Comments

    • 19
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    broccoli salad with peanut dressing
    broccoli salad with peanut dressing
    broccoli salad with peanut dressing

    A raw broccoli salad with peanut dressing that uses the entire broccoli plant – florets, stalks, and leaves. It’s finished with dried tart cherries and fresh mint.

    broccoli salad with peanut dressing

    Broccoli salad is such a good side dish for dinner, lunch, cookouts, parties…you name it. And there’s so much you can do to it to spice it up!

    I always enjoy making a new variety of broccoli salad during the summertime (hence, my Healthy Greek Yogurt Broccoli Salad from this time last year), and the inspiration for this one came to me when I was browsing Pinterest a couple of months ago.

    I saw a pin from Bon Appetit for a broccoli salad recipe with dried tart cherries and a peanut dressing. This sounded like an amazing flavor combination, and I knew that I could put my own twist on it!

    So that’s how this No Waste Broccoli Salad with Peanut Dressing came to be. It incorporates the same main ingredients as the Bon Appetit one: broccoli, peanut, and cherries, but I included broccoli stalks and leaves in addition to florets, changed up the dressing, and added fresh mint.

    broccoli salad with peanut dressing

    Using florets, stalks, and leaves adds a variety of textures and shapes to the salad, which makes for a beautiful presentation. And the savory flavors in the dressing pair well with the cherries and mint.

    I highly recommend it for Father’s Day this weekend. (See what I did there?!)

    How to Make Broccoli Salad with Peanut Dressing

    Since you keep the broccoli raw for this salad, the process is a breeze:

    1. Remove the leaves from the head of broccoli. Slice off the stalk, and pull off the florets. Use a swivel peeler to shave the stalk or slice it into small pieces with a knife.
    2. Whisk together creamy peanut butter, rice vinegar, sesame oil, soy sauce, water, garlic, and honey. To make the recipe vegan, use maple syrup or sugar instead of honey.
    3. Pour this over the broccoli, add some mint and dried cherries, and mix it up.
    • broccoli in a mixing bowl
    • ingredients for broccoli salad in a mixing bowl

    You can even prep the sauce in advance if you’re crunched for time! The finished salad can last in the fridge for up to 5 days in an airtight container.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    broccoli salad with peanut dressing

    For other easy veggie salads/side dishes, check out:

    • Italian Marinated Green Bean Salad
    • Healthy Scallion Dill Potato Salad
    • Mango Cucumber Salad
    • Peanut Soba Noodles with Roasted Broccoli
    broccoli salad with peanut dressing

    No Waste Broccoli Salad with Peanut Dressing

    Raw broccoli salad using the florets, stalks, and leaves. Coated in a creamy peanut dressing, and finished with dried cherries and fresh mint.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins
    Servings: 4 people, as a side
    Calories: 374kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 2 heads broccoli - ~4 cups florets, leaves, and stalks
    • ½ cup dried cherries
    • ¼ cup fresh mint - roughly chopped

    For the dressing:

    • ½ cup peanut butter - creamy
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon honey
    • 1-2 tablespoon water - more as needed for smoothness
    • 1 clove garlic - minced or pressed
    Prevent your screen from going dark

    Instructions

    • Wash the broccoli. Slice off the stalks and pull/slice off the florets. Add the florets and leaves to a large mixing bowl. Use a swivel peeler or sharp knife to shave or dice the stalk (for a variety of shapes/textures). Add the stalk pieces, dried cherries, and roughly chopped mint to the bowl.
    • In a small bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, sesame oil, honey, water, and garlic. If the dressing is not smooth, add water in tiny amounts until it gets to the consistency you want.
    • Pour the dressing over the salad ingredients and mix until well coated. Enjoy!

    Notes

    This can keep in the fridge in an airtight container for up to 5 days. To make this vegan: sub maple syrup or sugar for the honey.

    Nutrition

    Calories: 374kcal | Carbohydrates: 43g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Sodium: 504mg | Potassium: 1195mg | Fiber: 11g | Sugar: 20g | Vitamin A: 2551IU | Vitamin C: 272mg | Calcium: 177mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Remember to pin this No Waste Broccoli Salad now to make later!

    Happy hump day!

    Lizziee

    More Broccoli Recipes

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      Boiled Broccoli (with Seasonings)
    • broccoli almond soup with feta in a soup crock on a counter
      Broccoli Almond Soup with Feta
    • broccoli smoothie in a glass with a steel straw surrounded by ingredients
      Super Green Broccoli Smoothie
    • kale and broccoli salad on a serving platter with a gold serving spoon
      Kale and Broccoli Salad with Lemon Parmesan Dressing
    • 19

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    1. David Caviness

      May 28, 2022 at 7:36 pm

      5 stars
      I made this for a post-hike tailgate and everyone loved it. I did make a few alterations: I only used the florets and I roasted them first. Also, I used 1 cup of sweet dried cherries from Trader Joes.
      At first I thought it was a bit too peanut butter forward but after a night in the fridge, the flavors mellowed and came together very nicely. Great recipe. Thank you!!

      Reply
      • Lizzie Streit, MS, RDN

        May 31, 2022 at 11:43 am

        Hi David, I’m thrilled to hear you enjoyed the recipe! Sounds like you made some great alterations. Thanks for leaving a rating!

        Reply
    2. Karly

      June 21, 2019 at 10:10 am

      Looks so delicious!

      Reply

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