This is one of my favourite salads! Crunchy broccoli salad with a creamy, peanut dressing which has a hint of coconut and chilli. The second you start eating it, you totally forget that it is even healthy. I love salads with different textures. That is the key to a great salad. Blanched broccoli keeps this dish really fresh. Blanching is basically when you cook the vegetables in boiling salted water for around 30 seconds and then quickly dunk them in ice cold water. This slightly cooks the vegetables but helps them retain their crunch.
As I am sure you all know by now, I am a bit of a garlic fiend. Garlic is used two ways in this dish. As a paste in the dressing and crispy garlic chips as the garnish. Frying garlic is the traditional way of transforming it into chips. I tried to go a bit healthier here and baked it in the oven. It turned out amazing because there were some that were crispy and some that were actually chewy. Please make sure that you KEEP CHECKING the oven once the chips go in. They can burn before you even finish saying the word garlic.
Now for the BEST part - the spicy peanut and coconut dressing!! This dressing is as good as they come. The funny part is that when I was growing up, I absolutely detested peanut butter. Now I can't get enough of the stuff. Just adore it. Here it is best to use a peanut butter which is made just with peanuts and no other fillers. If you can't get your hands on a 100% peanut, peanut butter then just go ahead and use whatever you can find. It will taste like heaven either way.
AuthorAditiCategoryAppetizers, Healthy, SaladDifficultyBeginnerThis Asian inspired broccoli salad is really quick to make and tossed with an intensely delicious peanut and coconut dressing.
Chop your broccoli into small sized florets. Make sure they aren't too big so that they soak up the delicious dressing.
Mix the broccoli florets, sweet corn and capsicum in a bowl. Refrigerate till you need to use.
Preheat your oven to 210°C/410°F. Slice the garlic very fine. You can either use a mandolin or the slicer side of a box grater. Place them individually on a foil covered baking sheet. Bake till they are golden brown chips. Keep a close eye on this because they burn really fast! Remove from the oven once ready, toss with a little salt and keep aside.
To make the broccoli dressing, combine all the ingredients in a bowl and whisk till it is nice and smooth. In case you find it too thick then you can thin it down with a couple of tablespoons of water. I like it thicker than a typical salad dressing because it coats the broccoli really well.
Toss the broccoli, corn and capsicum with the salad dressing. Then top it with garlic chips, coriander and roasted peanuts. Your salad is now ready to be inhaled!
Ingredients
Directions
Chop your broccoli into small sized florets. Make sure they aren't too big so that they soak up the delicious dressing.
Mix the broccoli florets, sweet corn and capsicum in a bowl. Refrigerate till you need to use.
Preheat your oven to 210°C/410°F. Slice the garlic very fine. You can either use a mandolin or the slicer side of a box grater. Place them individually on a foil covered baking sheet. Bake till they are golden brown chips. Keep a close eye on this because they burn really fast! Remove from the oven once ready, toss with a little salt and keep aside.
To make the broccoli dressing, combine all the ingredients in a bowl and whisk till it is nice and smooth. In case you find it too thick then you can thin it down with a couple of tablespoons of water. I like it thicker than a typical salad dressing because it coats the broccoli really well.
Toss the broccoli, corn and capsicum with the salad dressing. Then top it with garlic chips, coriander and roasted peanuts. Your salad is now ready to be inhaled!
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