
Sheena Philipose
Thai-Inspired Broccoli Salad
Updated: Feb 19, 2021
Broccoli- it's not everyone's favourite vegetable (I can already see my kids rolling their eyes at its mention) but believe me, this salad will not disappoint. With carrots, cabbage, peanuts, and a delicious Thai-inspired dressing drizzled on top, this hearty, cololurful salad adapted from a Jamie Oliver recipe will convert even the biggest skeptic. Check out my short how-to video to see how it all came together: https://youtu.be/_RRhC2zPHmo


Thai-Inspired Broccoli Salad
Prep time: 20 minutes
Servings: 5

Ingredients:
2-3 cups broccoli florets and stems
1 cup red cabbage, shredded
1 carrot, shredded or cut thinly
1-2 Tbsp peanuts, chopped
For the dressing:
A thumb-sized piece of fresh ginger, peeled and grated
2 cloves of garlic, peeled and grated
2 red chilies, finely chopped (deseeded if you want less spice)
1 Tbsp sesame oil
4 Tbsp olive oil
1 Tbsp soy sauce
Juice of one lime
1 Tbsp balsamic vinegar
1/2 Tbsp fish sauce (optional, otherwise use 1/4 Tsp salt)
2 Tbsp coriander, chopped
Instructions:
Break the broccoli up into bite-sized pieces and slice up the stems. Peel and shred the carrot and red cabbage.
Place the broccoli in a steamer or in a colander, placed over a pan of boiling water and cover with the lid. Steam for around 6 minutes, until the stalks are tender.
Prepare the dressing by combining all the ingredients in a bowl and have a taste- what you are looking for is a well-balanced flavour with saltiness from the soy sauce, sweetness from the balsamic, acidity from the lime, and heat from the chilies.
When the broccoli is cooked, place it in a salad bowl along with the shredded carrot and cabbage. Sprinkle on the peanuts, and mix the dressing well before pouring it over.
Enjoy as a side with any meat-based dish or on its own!
