I got paired with 28 Cooks for this month’s Taste and Create XIII edition created and hosted by Rachel @ For the love of food. Fiber @ 28 Cooks calls herself a Vegaquarian and her blog has a wide variety of vegetarian and vegan recipes. Her hearty vegetarian sub, Curried Lo Mein and Black Bean cakes are on my must-make list. For the event I made Broccoli salad with Thai peanut sauce. It was simple, but full of flavor.

Thai Broccoli Salad
Thai Broccoli Salad
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Thai Broccoli Salad
Thai Broccoli Salad
Yum
Print Recipe
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
20 minutes
Ingredients
  • 1/4 cup Peanut butter , smooth
  • 1 1/2 tbsp Sugar
  • 1 1/2 tbsp water Hot
  • 1 1/2 tbsp Lime juice
  • 1 tbsp Soy sauce
  • 1 1/2 tsp Sesame oil
  • 1/2 tsp Red pepper flakes
  • 1 1/2 tbsp Oil
  • 2 bunches Broccoli florets
  • 1 Bell pepper - medium, julienned (I used 1 green bell pepper)
  • 1 Carrot - medium, julienned
  • 1 Onion - medium, thinly sliced
  • 3 cloves Garlic - minced
Servings: serving
Instructions
  1. Blend peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes until well blended and set aside.
  2. Heat oil over medium high heat in a large pan. Add the veggies and garlic, and stir-fry until tender crisp.
  3. Remove from heat, place in a large bowl and pour dressing over it. Mix well and serve.
Recipe Notes

This salad is quick, filling and delicious. I would add fried tofu for a complete meal next time.


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0 thoughts on “Thai Broccoli Salad”

  1. I’ve been planning to enter this event for quite a few months now Pavani. I have come across many interesting blogs through the round-ups. The combination of the dressing sounds really good.

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