Broccoli Peanut Salad Recipes

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BROCCOLI SALAD



Broccoli Salad image

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup buttermilk
3/4 cup plain Greek yogurt
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
1 cup roasted salted peanuts
1 cup dried cherries
1 cup thinly sliced scallions

Steps:

  • In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
  • Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.

BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING



Broccoli Salad With Peanuts and Tahini-Lime Dressing image

Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.

Provided by Lidey Heuck

Categories     dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds broccoli (see Tip)
3/4 cup thinly sliced scallions, white and green parts (3 to 5 scallions)
1/2 cup lightly salted peanuts, finely chopped
1/3 cup tahini
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup toasted sesame oil
2 tablespoons soy sauce or tamari
2 teaspoons honey or agave
1 garlic clove, finely grated
A few dashes of hot sauce, plus more to taste
1/3 cup chopped fresh cilantro or mint

Steps:

  • Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
  • Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
  • In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
  • Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

BROCCOLI RAISIN SALAD



Broccoli Raisin Salad image

Broccoli raisin sunflower salad.

Provided by ed smith

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h25m

Yield 12

Number Of Ingredients 8

1 pound bacon
6 cups chopped broccoli
1 small red onion, finely chopped
1 cup raisins
1 cup mayonnaise
½ cup white sugar
2 tablespoons white vinegar
1 (3 ounce) package sunflower seeds

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
  • Mix broccoli, bacon, red onion, and raisins in a bowl.
  • Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 24.8 g, Cholesterol 20.6 mg, Fat 23.6 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 4.2 g, Sodium 407.9 mg, Sugar 17.8 g

PASTA SALAD WITH BROCCOLI AND PEANUTS



Pasta Salad with Broccoli and Peanuts image

The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

Coarse salt
1/2 pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
  • Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
  • Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
  • In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

THAI BROCCOLI PEANUT SALAD



Thai Broccoli Peanut Salad image

This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!

Provided by januarybride

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb broccoli floret
3 tablespoons white wine vinegar
3 tablespoons canola oil
1/4 cup peanut butter
1 tablespoon low sodium soy sauce
1 teaspoon splenda artificial sweetener
1/4 teaspoon ginger (I used powdered)
1/4 cup chopped dried cherries (may use cranberries)
1/4 cup chopped dry roasted salted peanut

Steps:

  • In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
  • Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
  • Throw the dried fruit and peanuts into the bowl as well and toss everything together.
  • Cover and refrigerate - can be made up to 2 days in advance.

BROCCOLI PEANUT SALAD



Broccoli Peanut Salad image

There are lots of variations of this Broccoli Salad. I have had similar salads with sunflower seeds or toasted pecans instead of the peanuts.

Provided by SharleneW

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
3/4 cup sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
5 cups broccoli florets
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup chopped red onion
1 -2 slice bacon, cooked crisp and crumbled

Steps:

  • In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
  • Chill for an hour or two.
  • In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
  • Add the dressing mixture; toss to coat.

Nutrition Facts : Calories 231.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 31.7, Carbohydrate 41.1, Fiber 1.7, Sugar 33.2, Protein 5.6

BROCCOLI PEANUT SALAD RECIPE - (5/5)



Broccoli Peanut salad Recipe - (5/5) image

Provided by LFritz527

Number Of Ingredients 8

1/4 cup white wine vinegar
3 Tbsp canola oil
3 Tbsp peanut butter
1 Tbsp reduced sodium soy sauce
1/2 tsp salt
1 pound broccoli
1/4 c dried cranberries or raisins
1/4 cup chopped roasted peanuts

Steps:

  • Whisk together vinegar, oil, peanut butter, soy sauce and salt. Toss with broccoli, and dried fruit. Serve with roasted peanuts.

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