Cook's Hideout: Thai Broccoli Salad

August 24, 2008

Thai Broccoli Salad

I got paired with 28 Cooks for this month's Taste and Create XIII edition created and hosted by Rachel @ For the love of food. Fiber @ 28 Cooks calls herself a Vegaquarian and her blog has a wide variety of vegetarian and vegan recipes. Her hearty vegetarian sub, Curried Lo Mein and Black Bean cakes are on my must-make list. For the event I made Broccoli salad with Thai peanut sauce. It was simple, but full of flavor.

Peanut butter, smooth - 1/4 cup
Sugar - 1 1/2 tbsp
Hot water - 1 1/2 tbsp
Lime juice - 1 1/2 tbsp
Soy sauce - 1 tbsp
Sesame oil - 1 1/2 tsp
Red pepper flakes - 1/2 tsp
Oil - 1 1/2 tbsp
Broccoli florets - 2 bunches
Bell pepper - 1 medium, julienned (I used 1 green bell pepper)
Carrot - 1 medium, julienned
Onion - 1 medium, thinly sliced
Garlic - 3 cloves, minced

  • Blend peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes until well blended and set aside.
  • Heat oil over medium high heat in a large pan. Add the veggies and garlic, and stir-fry until tender crisp.
  • Remove from heat, place in a large bowl and pour dressing over it. Mix well and serve.
This salad is quick, filling and delicious. I would add fried tofu for a complete meal next time.


  1. I've been planning to enter this event for quite a few months now Pavani. I have come across many interesting blogs through the round-ups. The combination of the dressing sounds really good.

  2. That is an awesome looking salad, I am definitely bookmarking this!


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