Thai Broccoli Salad
Thai Broccoli Salad has broccoli, mint, and peanuts with a spicy Thai-flavored dressing combined in a low-carb salad that’s loaded with flavor.
When I made Thai Cabbage Slaw with my nephew Jake, we were both absolutely captivated by the spicy Thai flavors in the dressing. I started thinking about what else might taste good with that combination of lime, fish sauce, sweetener, and red pepper flakes, and next time Jake showed up to cook I proposed trying it on a broccoli salad.
For our first try we blanched the broccoli, which was definitely not a good idea. But we persevered and ended up with this Easy Thai-Flavored Raw Broccoli Salad with Mint and Peanuts. If you’re wondering about mint and broccoli together, so did we, but the whole combination really worked. If you like Thai flavors and raw broccoli you must try this salad. And if you check the net carbs, and this salad is pretty good for a low-carb salad, enjoy!
How to Make Thai Broccoli Salad with:
(Scroll down for the complete recipe with nutritional information.)
- We trimmed the broccoli into bite-sized flowerets and gave them a dunk in cold water and a spin in the salad spinner.
- Mix the dressing that combines fresh lime juice, fish sauce, Golden Monkfruit Sweetener (affiliate link) or any sweetener you prefer, and a generous pinch of hot pepper flakes.
- You’ll also need thinly sliced red onion, chopped mint leaves, and finely chopped peanuts.
- Toss the crisp broccoli with the dressing, making sure all the broccoli is well-coated with dressing.
- Then mix in the red onion, mint, and peanuts, toss again a few times and serve. This is a great low-carb side dish for any meal with Asian flavors!
More Tasty Salads with Broccoli:
Barely-Blanched Broccoli Salad with Feta and Fried Almonds from Kalyn’s Kitchen
Vegan Broccoli Salad with Spicy Sesame Peanut Dressing from The Perfect Pantry
Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds from Kalyn’s Kitchen
- 7 cups bite-sized broccoli flowerets
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped mint leaves
- 1/2 cup chopped peanuts
- 3 T fresh-squeezed lime juice
- 2 T fish sauce
- 1 T Golden Monkfruit Sweetener
- 3/4 tsp. hot pepper flakes (more or less to taste)
- Trim broccoli stems and cut broccoli into bite-sized flowerets. (To cut broccoli without making a mess, cut through the stem and then pull apart the broccoli flower. This avoids getting little crumbs of broccoli all over the place as you do when you cut clear through it.)
- If the broccoli isn’t really crisp, give it a dunk in ice-cold water and then spin dry with a salad spinner (affiliate link) or dry with paper towels.
- Mix together the lime juice, fish sauce, sweetener, and hot pepper flakes to make the dressing.
- Thinly slice the red onion, chop the mint, and chop the peanuts.
- Toss the dried broccoli with the dressing, making sure that all the broccoli flowerets are well-coated with dressing.
- Add the sliced red onion, chopped mint, and chopped peanuts, toss again, and serve.
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 597mgCarbohydrates: 18gFiber: 7gSugar: 4gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as the dressing is made with an approved sweetener, this Thai-Flavored Raw Broccoli Salad would be a great choice for a low-carb diet or any phase of the South Beach Diet, and it’s also gluten-free, dairy-free, and meatless.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.