Broccoli Salad With Peanut Dressing Recipes
BROCCOLI SALAD
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
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 PEANUT DRESSING
Make and share this Broccoli Salad with Peanut Dressing recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 7m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blanch broccoli florets in hot salted water for about 3 minutes.
- Refresh in a bowl of iced water and drain.
- Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed.
- Add broccoli, toss, and serve.
Nutrition Facts : Calories 311.1, Fat 29, SaturatedFat 4.3, Sodium 325.9, Carbohydrate 9.8, Fiber 1.8, Sugar 3.6, Protein 6.9
BROCCOLI PEANUT SALAD
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
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 SALAD WITH PEANUTS AND TAHINI-LIME DRESSING
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
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.)
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- Wash the broccoli. Slice off the stalks and pull/slice off the florets. Add the florets and leaves to a large mixing bowl. Use a swivel peeler or sharp knife to shave or dice the stalk (for a variety of shapes/textures). Add the stalk pieces, dried cherries, and roughly chopped mint to the bowl.
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- Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.
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