Asian Peanut Broccoli Salad
Prep Time: 25 minutes
Yield: 8 servings
- 1 (12 oz.) package broccoli slaw
- 6 green onions sliced
- 1/4 cup Crisco® Pure Canola Oil plus 2 tbsp.
- 1 teaspoon sesame seeds
- 1 (3 oz.) package ramen noodles, crushed
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon dark sesame oil
- 1/2 cup dry roasted peanuts
- or 1/2 cup cashews coarsely chopped
- 1/2 teaspoon crushed red pepper flakes
- CHOP broccoli slaw with knife to make bite-sized pieces. Combine with green onions in a large bowl.
- HEAT 2 tablespoons oil in medium skillet over medium low heat. Add sesame seeds and crushed noodles (save seasoning packet in package for another use). Cook and stir until noodles begin to turn golden brown. Add to broccoli mixture.
- WHISK together sugar, vinegar, soy sauce, sesame oil and 1/4 cup oil in small bowl. Pour dressing over broccoli mixture. Add peanuts and red pepper flakes, if desired. Toss until coated.
- For a milder dressing, use white vinegar instead of cider vinegar.
Rated 4.4 out of 5 by 29 reviewers.
Rated 5 out of 5 by BayouGrump Simple and delicious I love how simple and easy this is to make. It tastes great and it's fun to eat with the crunchy noodles. February 17, 2013
Rated 5 out of 5 by jopb Asian salad This salad is easy to prepare. Most of the ingredients are in my pantry and I love the Asian flavors. February 15, 2013
Rated 5 out of 5 by obxtany My favorite! This recipe has all of my favorite Asian flavors, and I always have these ingredients on hand. February 10, 2013
Rated 3 out of 5 by xtergoldrush This is a simple recipe Very tasty and easy to prepare. My kids loved it so much I will make it again! February 9, 2013
Rated 4 out of 5 by Jovax This recipe is good! different but tasty to have at home. its similar to going out to eat at an assian restaurant for a meal/ February 8, 2013
Rated 3 out of 5 by katrucha pretty good salad I didn't fall in love with this salad, but I think that it is pretty good. February 7, 2013
Rated 4 out of 5 by quilt1404 crunchy and tangy I love the crispness of the slaw and the crunch of the noodles. Asian salads are always on my favorite list February 2, 2013
Rated 4 out of 5 by maremo easy This is so easy with the slaw already cut it a cinch! January 30, 2013
Rated 4 out of 5 by snapper Delicious Not a fan of broccoli so I left it out of the salad...with that being said that salad was really really good. January 26, 2013
Rated 5 out of 5 by smariej21 So Amazing! I normally would have never tried this recipe but I was up for trying something new and wow! this recipe was so amazingly good! January 17, 2013
Rated 4 out of 5 by deanna This recipe is quite flavorful. I like this salad as a quick lunch, but I do add a bit of protein (sometimes shredded chicken or even edamame) to it each time I make it. It is delicious and filling. January 16, 2013
Rated 5 out of 5 by DePro Next Best Thing Yum, this is the next best thing to going out to a fine dining restaurant. January 14, 2013
Rated 4 out of 5 by BusyBee Another vegetarian recipe to add to my collection I recently became vegetarian so I love finding new recipes to try. I made this following the recipe and it was pretty good. Didn't really care for the ramen noodles so next time, I will fix it up a bit. January 13, 2013
Rated 4 out of 5 by debbi tastes great a change for a change from the everyday salads! a bit of prep but worth it January 12, 2013
Rated 4 out of 5 by Eddy Very nice This recipe was tasty and simple. I tried it with broccoli slaw, and defrosted broccoli florets, which was much more flavorful. In both instances, it was good with some shredded leftover chicken. January 9, 2013
Rated 5 out of 5 by DKStraub Fantastic! I enjoyed this salad so much. It is light and refreshing. It is also good for the waistline. January 7, 2013
Rated 5 out of 5 by euchre35 delish Love the crispiness and fresh ness of this recipe. January 5, 2013
Rated 5 out of 5 by catgoddess delicious, healthy and crunch! An easy dish, really good..light for a summer's day. Add grilled chicken and you have a meal! January 3, 2013
Rated 5 out of 5 by kurtzie Yummy for sure I love the crunchiness of this salad and the blends of the seasonings. I do use white vinegar rather than cider vinegar, and use pecans instead of peanuts or cashews, so maybe I should call it Asian Pecan Broccoli Salad. December 29, 2012