Thai Broccoli Salad
  • 1teaspoon grated lime zest
  • Juice of 3 limes or 1 lemon
  • 1/4cup miso
  • 1tablespoon toasted sesame oil
  • 2teaspoons grated fresh ginger
  • 5teaspoons low-sodium fish sauce or soy sauce
  • 3 cloves garlic, pressed
  • 2tablespoons date sugar or brown sugar
  • 2 coarsely chopped serrano chiles or 1 dried red Thai chile, choppedseed for less heat
  • 4cups broccoli florets, lightly blanched and coarsely chopped
  • 1cup shredded green cabbage
  • 1/2cup mung bean or broccoli sprouts
  • 1/3cup chopped fresh cilantro
  • 2tablespoons chopped fresh mint
  • 1/3cup toasted, crushed peanutsor 3 tablespoons sesame seeds
  • 1/4cup diced roasted red bell pepper
  1. Whirl first nine ingredients (lime zest through chile pepper) in a blender or food processor until pureed.
  2. Combine broccoli, cabbage, bean sprouts, cilantro, and mint in a large serving bowl. Drizzle with dressing to taste; toss well to combine. Allow salad to marinate in refrigerator for 1-2 hours.
  3. Before serving, top with peanuts or sesame seeds and bell peppers.
Recipe Notes
Nutrition Facts
Thai Broccoli Salad
Amount Per Serving
Calories 160 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Sodium 701mg 29%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 160 cal, 9g fat (4g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 16g carb, 4g fiber, 701mg sodium