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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.
Course Salad, Side Dish
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 people, as a side
Calories 374kcal


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

For the dressing:


  • 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!


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.


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