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.

Thai broccoli salad
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEBrunch
TIME TO MAKE45 - 1 hour
MEAL TYPEBrunch

Method

  1. Pre heat an oven to 180°C
  2. Spread peanuts evenly over a roasting tray and toast in the oven for approximately 15 minutes or until lightly browned
  3. Remove from the oven and allow to cool
  4. Roughly chop the peanuts
  5. In a bowl mix together the onion, vinegar, fish sauce, sesame oil, sugar and chilli flakes
  6. Cover and set aside for at least 30 minutes or overnight
  7. Blanch the broccoli in a pot of boiling water for 2 minutes
  8. Drain and cover with cold water to cool the broccoli quickly and thoroughly
  9. Drain again
  10. Place cooled and drained broccoli, peanuts and coriander in a large bowl and mix
  11. Add onions and dressing and mix thoroughly then serve.

Tip

For a vegan version substitute soy for the fish sauce.

  • 1/2 cup
    raw peanuts
  • 1/2 
    red onion, sliced
  • 3 tbsp
    white vinegar
  • 2 tsp
    fish sauce
  • 1 tsp
    sesame oil
  • 1/4 tsp
    brown sugar
  • 1/2 tsp
    chilli flakes
  • broccoli, cut into florets
  • 1/2 cup
    chopped coriander
Per serve
  • Energy
    656kJ
  • Total Fat
    11.0g
  • Saturated Fat
    1.5g
  • Total Carbohydrate
    12.0g
  • Sugars
    4.0g
  • Dietary Fibre
    4.9g
  • Sodium
    243mg
  • Protein
    8.0g