|This Thai-Flavored Raw Broccoli Salad was an experiment that was a happy success!|
When I made Thai-Style Spicy 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 amazing raw broccoli salad with red onion, mint, and peanuts and the spicy Thai dressing. 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.
We trimmed the broccoli into bite-sized flowerets and gave them a dunk in cold water and a spin in the salad spinner.
The dressing combines fresh lime juice, fish sauce, Splenda or sugar, and a generous pinch of hot pepper flakes.
(Makes about 4-6 servings; recipe inspired by Thai-Style Spicy Cabbage Slaw.)
7-8 cups bite-sized broccoli flowerets
1/2 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 Splenda, Stevia In the Raw, or sugar (use Splenda or Stevia for South Beach diet)
1/2-1 tsp. hot pepper flakes (we used about 3/4 tsp.)
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 cold water and then spin dry 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.
This was edible when it had been kept in the fridge overnight, but it's definitely much better freshly made.
South Beach Suggestions:
As long as the dressing is made with Splenda or Stevia, this low-glycemic salad would be a great choice for any phase of the South Beach Diet.
Ten More Tasty Salads with Broccoli:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Barely-Blanched Broccoli Salad with Feta and Fried Almonds from Kalyn's Kitchen
Sweet and Sour Broccoli Salad from Kalyn's Kitchen
Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds from Kalyn's Kitchen
Crunchy Cruciferous Chopped Salad from Kalyn's Kitchen
Warm Spinach and Broccoli Salad from A Thought for Food
Vegan Broccoli Salad with Spicy Sesame Peanut Dressing from The Perfect Pantry
Chopped Broccoli Salad with Tahini Soy Dressing from Family Fresh Cooking
Red Quinoa and Broccoli Salad with Almond Honey Vinaigrette from Poor Girl Eats Well
Asian Broccoli Salad from Amanda's Cookin'
Blanched Broccoli Salad with Pumpkin Seeds and Dried Cherries from Healthy Green Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)