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.
Thai Broccoli Salad
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Instructions
- Whirl first nine ingredients (lime zest through chile pepper) in a blender or food processor until pureed.
- 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.
- Before serving, top with peanuts or sesame seeds and bell peppers.
Recipe Notes
Nutrition Facts
Thai Broccoli Salad
Amount Per Serving
Calories 160
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Sodium 701mg
29%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 160 cal, 9g fat (4g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 16g carb, 4g fiber, 701mg sodium
