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Epicurious

Broccoli Salad With Peanut Dressing

Image may contain Dish Food Meal Plant Platter Vegetable Bowl and Broccoli
Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen

The raw broccoli salad at Emily and Emmy Squared showed us that broccoli can be delicious even when squeaky raw. The secret? Over-the-top flavor from a creamy peanut dressing and pops of sweetness from dried cherries.

Recipe information

  • Yield

    4 servings

Ingredients

Dressing

¼ cup natural creamy peanut butter
2 Tbsp. unseasoned rice vinegar
1 Tbsp. soy sauce
1 tsp. sugar
1 tsp. toasted sesame oil
1 ½" piece ginger, peeled, finely grated
Kosher salt

Salad and Assembly

2 small heads of broccoli (about 1 lb. total)
2 mini seedless or small Persian cucumbers, thinly sliced
1 3" daikon, peeled, thinly sliced
3 Tbsp. extra-virgin olive oil
2 Tbsp. unseasoned rice vinegar
Kosher salt
2 Tbsp. dried tart cherries
Cilantro sprigs (for serving)

Preparation

  1. Peanut Dressing

    Step 1

    Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.

    Step 2

    Do Ahead: Dressing can be made 1 week ahead. Cover and chill.

  2. Salad and Assembly

    Step 3

    Slice stems from florets, cutting away as much stem as possible. Cut up larger florets into bite-size pieces. Peel stems and thinly slice. Combine florets and stems in a medium bowl. Add cucumbers, daikon, oil, and vinegar and toss to combine; season with salt.

    Step 4

    Spoon peanut dressing onto a platter and arrange salad over. Top with cherries and cilantro.

TagsSaladPeanut ButterBroccoli/BroccoliniVegetableDried CherryDried FruitFruitQuickEasySideDairy FreeVegetarianVeganHealthyishLunchDinnerBon Appétit
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