Delicious Living
  • 1 teaspoon grated lime zest
  • Juice of 3 limes or 1 lemon
  • 1/4 cup miso
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 5 teaspoons low-sodium fish sauce or soy sauce
  • 3 cloves garlic, pressed
  • 2 tablespoons date sugar or brown sugar
  • 2 coarsely chopped serrano chiles or 1 dried red Thai chile, chopped (seed for less heat)
  • 4 cups broccoli florets, lightly blanched and coarsely chopped
  • 1 cup shredded green cabbage
  • 1/2 cup mung bean or broccoli sprouts
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/3 cup toasted, crushed peanuts (or 3 tablespoons sesame seeds)
  • 1/4 cup diced roasted red bell pepper

Thai Broccoli Salad

DL staff | Delicious Living
  • Serves: 6 people
  • Calories per serving: 160

Cilantro and mint add a refreshing kick to this zesty broccoli salad. Fish sauce, a Thai cooking staple, lends richness; substitute soy sauce to make this a vegan dish.

  1. Whirl first nine ingredients (lime zest through chile pepper) in a blender or food processor until pureed.
  2. Combine broccoli, cabbage, bean sprouts, cilantro, and mint in a large serving bowl. Drizzle with dressing to taste; toss well to combine. Allow salad to marinate in refrigerator for 1-2 hours.
  3. Before serving, top with peanuts or sesame seeds and bell peppers.

PER SERVING: 160 cal, 9g fat (4g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 16g carb, 4g fiber, 701mg sodium

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