This vegan take on broccoli crunch salad is packed full of crunchy veggies plus edamame for extra sustenance—all coated in a creamy sriracha-spiced dressing. Peanuts, dotted throughout, add extra richness and even more crunch, while red onion and red bell pepper contrast perfectly with the verdant broccoli florets. Requiring just 15 minutes to assemble, this healthy broccoli crunch salad is excellent as a light meal or a side dish. Add beans, tofu, or grains to make it a complete meal.
Lower-fat version: To make this lower in fat, reduce or omit the peanuts, and consider adding high-fiber extras, such as beans or grains, to fill up on.
For more inspiration, check out these tasty ideas:
- Lemony Spelt Salad with Roasted Broccolini
- Panko Broccoli with Sun-Dried Tomatoes
- Quinoa Broccoli Bowls with Roasted Beets
- Or check out our full roundup of delicious broccoli recipes.
- 7 cups chopped fresh broccoli (2 heads)
- 1½ cups frozen shelled edamame, thawed
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 carrot, grated
- ¼ cup peanuts, crushed
- 1 scallion, slivered
- ¼ cup tahini
- 2 tablespoons sriracha (optional)
- 1 tablespoon apple cider vinegar
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a large bowl combine the first seven ingredients (through scallion).
- For dressing, in a small bowl combine tahini, sriracha (if using), apple cider vinegar, salt, and black pepper. Whisk until smooth, adding water, 1 tablespoon at a time, to reach desired consistency.
- Pour dressing over salad; toss to coat. Serve immediately, or cover and store in the refrigerator for up to 3 days.
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