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  • 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:

broccoli salad

Broccoli salad


Thai-Inspired Broccoli Salad

Prep time: 20 minutes

Servings: 5


  • 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


  • 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!

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