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This might be my new favorite salad….so good!  We have a deli downtown that makes a very good Thai Broccoli Salad, which I will often have for lunch when I am at work.  One day, I decided to ask them for the recipe…thinking they probably would not give it to me, however, it never hurts to ask, all they can say is no right?  Well no it was.  So I thought no matter, I’ll go home and make it myself.  And you know what?  From now on I will be bringing my own Thai Broccoli Salad for lunch.

This salad makes a generous serving for two, so just double the recipe for more.

2 1/2 cups organic broccoli florets

2 broccoli stalks, peeled, sliced in half, quartered and diced

zest of 1/2 a fresh lime

just over 1/4 cup diced red onion

handful of finely chopped fresh cilantro

toasted sesame seeds


2 big Tblsp. Gluten Free Soy Sauce or more to taste

1 tsp. Thai Kitchen Red Curry Paste

juice of one lime

1/2 to 1 tsp. toasted sesame seed oil or to taste

1 big tsp. Agave Nectar

1 big Tblsp. peanut butter

Add the broccoli florets to boiling water, and boil 1 minute.  Drain and add to an ice bath to stop the cooking.

Drain and add to a bowl, with the diced broccoli stalks, lime zest, and fresh cilantro.

In another bowl mix up the dressing ingredients – whisking well.  Pour over the broccoli, and toss well to coat.  Sprinkle toasted sesame seeds over the top and refrigerate a couple of hours to marinate.  Before serving, toss well and enjoy!

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