This Asian broccoli and edamame salad is the easiest meal you can make if you’re in need of a big bowl of veggies but don’t know how to dress it up so it doesn’t taste, you know, boring? I don’t know about you guys but I am a huge fan of vegetables. However, if you give me a bowl of steamed broccoli with no seasoning, I’m probably not going to eat it. Food should always taste good and today I’m on a mission to help you enjoy more broccoli. This Asian Broccoli Salad with Peanut Sauce should do the trick!
Asian Broccoli Salad with Peanut Sauce
I would never just choose straight broccoli off a menu. Now don’t get me wrong I love broccoli but only if it’s roasted, stir-fried or sautéed in some kind of saucy goodness. If we must eat our broccoli — and word has it that we must — I’m pretty sure that this salad is the way to go. It is made with the simplest ingredients, including an easy peanut sauce that is guaranteed to turn just about anything it touches into food heaven.
Just chop up your broccoli, steam it, and then toss it with edamame, peanuts, green onions, and a generous drizzle of the simplest vegan peanut sauce you can find. I like to make this sauce with my Vitamix Blender but if you’d rather not deal with making your own you can totally buy a peanut sauce from the store.
Using my blender makes this dressing super simple. The end result is a simple salad that makes the perfect lunch meal or side dish. Or you can even add in some grilled tofu and white rice to turn it into a main dish. It’s pretty easy!
HOW TO MAKE PEANUT SAUCE FOR THE SALAD
This peanut butter sauce couldn’t be easier to make. In a small bowl, whisk together
- 1/2 cup peanut butter,
- 2 tablespoons of each rice vinegar,
- lime juice, and
- soy sauce, and/ or liquid aminos
- 2 teaspoons of each maple and sesame oil.
- 1 clove of garlic
- And finely grated ginger.
Once combined, add 1/4 cup of water. Blending it in your blender until smooth and creamy. If you like your sauce a little runnier then add a little more water 1 tablespoon at a time until you reach your desired consistency. It’s really that easy. And if you don’t use sugar than you can substitute for coconut sugar, maple, or even 2 Medjool dates. Whatever feels right for you and your needs.
products I used in this recipe…
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This simple and easy to make Red Coconut Curry Lentil Soup is hearty and takes less than an hour (mostly hands-off time) to make and is packed full of delicious Indian flavors.
- 2 tablespoons coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 10 cloves of garlic, chopped
- 1 15-ounce can of crushed tomatoes
- 2 in. fresh grated ginger, chopped
- 1 tablespoon turmeric
- 1 tablespoon of curry
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 1 15-ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
- 3 cups vegetable broth
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using and 3 cups of vegetable both to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If it starts to look dry, add an extra 1/2 – 1 cup more of vegetable .
- Once the lentils are soft, on a heated skillet add coconut oil ginger, turmeric, and curry and toast for about a minute. Add to the lentils and pour in the coconut milk and halved cherry tomatoes. Remove the pot from the heat and stir in the cilantro. Enjoy!
- Category: Vegan
- Cuisine: Indian
Keywords: RED LENTILS, CURRY, COCONUT MILK, SOUP, TOMATOES, QUICK AND EASY, DINNER RECIPE
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I hope you give this recipe a try and if you do, rate it, take a picture and tag me on Instagram @LiveSimplyNatural or pin it for later on Pinterest. I love seeing what you’re cooking up in the kitchen. Stay tuned for more simple plant-powered recipes!