Thai style broccoli and peanut salad
Full of flavour and a perfect accompaniment to most meals. This delicious thai-style salad will become a regular without a doubt.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPELunch
TIME TO MAKE45 - 1 hour
MEAL TYPELunch
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Method
- Pre heat an oven to 180°C
- Spread peanuts evenly over a roasting tray and toast in the oven for approximately 15 minutes or until lightly browned
- Remove from the oven and allow to cool
- Roughly chop the peanuts
- In a bowl mix together the onion, vinegar, fish sauce, sesame oil, sugar and chilli flakes
- Cover and set aside for at least 30 minutes or overnight
- Blanch the broccoli in a pot of boiling water for 2 minutes
- Drain and cover with cold water to cool the broccoli quickly and thoroughly
- Drain again
- Place cooled and drained broccoli, peanuts and coriander in a large bowl and mix
- Add onions and dressing and mix thoroughly then serve.
Tip
For a vegan version substitute soy for the fish sauce.
- 1/2 cupraw peanuts
- 1/2red onion, sliced
- 3 tbspwhite vinegar
- 2 tspfish sauce
- 1 tspsesame oil
- 1/4 tspbrown sugar
- 1/2 tspchilli flakes
- 1broccoli, cut into florets
- 1/2 cupchopped coriander
Per serve
- Energy656kJ
- Total Fat11.0g
- Saturated Fat1.5g
- Total Carbohydrate12.0g
- Sugars4.0g
- Dietary Fibre4.9g
- Sodium243mg
- Protein8.0g
Method
- Pre heat an oven to 180°C
- Spread peanuts evenly over a roasting tray and toast in the oven for approximately 15 minutes or until lightly browned
- Remove from the oven and allow to cool
- Roughly chop the peanuts
- In a bowl mix together the onion, vinegar, fish sauce, sesame oil, sugar and chilli flakes
- Cover and set aside for at least 30 minutes or overnight
- Blanch the broccoli in a pot of boiling water for 2 minutes
- Drain and cover with cold water to cool the broccoli quickly and thoroughly
- Drain again
- Place cooled and drained broccoli, peanuts and coriander in a large bowl and mix
- Add onions and dressing and mix thoroughly then serve.
Tip
For a vegan version substitute soy for the fish sauce.
Ingredients
- 1/2 cupraw peanuts
- 1/2red onion, sliced
- 3 tbspwhite vinegar
- 2 tspfish sauce
- 1 tspsesame oil
- 1/4 tspbrown sugar
- 1/2 tspchilli flakes
- 1broccoli, cut into florets
- 1/2 cupchopped coriander
Ingredients
- 1/2 cupraw peanuts
- 1/2red onion, sliced
- 3 tbspwhite vinegar
- 2 tspfish sauce
- 1 tspsesame oil
- 1/4 tspbrown sugar
- 1/2 tspchilli flakes
- 1broccoli, cut into florets
- 1/2 cupchopped coriander
Nutrition Facts
Per serve
- Energy656kJ
- Total Fat11.0g
- Saturated Fat1.5g
- Total Carbohydrate12.0g
- Sugars4.0g
- Dietary Fibre4.9g
- Sodium243mg
- Protein8.0g
Method
- Pre heat an oven to 180°C
- Spread peanuts evenly over a roasting tray and toast in the oven for approximately 15 minutes or until lightly browned
- Remove from the oven and allow to cool
- Roughly chop the peanuts
- In a bowl mix together the onion, vinegar, fish sauce, sesame oil, sugar and chilli flakes
- Cover and set aside for at least 30 minutes or overnight
- Blanch the broccoli in a pot of boiling water for 2 minutes
- Drain and cover with cold water to cool the broccoli quickly and thoroughly
- Drain again
- Place cooled and drained broccoli, peanuts and coriander in a large bowl and mix
- Add onions and dressing and mix thoroughly then serve.
Tip
For a vegan version substitute soy for the fish sauce.
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