This Asian broccoli salad with peanut dressing combines shredded broccoli, carrots, edamame and red onion. It's tossed with peanut sauce and garnished with crunchy salted peanuts. Simply satisfying with amazing flavours!
Make the peanut sauce by blending all the ingredients in a blender or food processor and set aside.
Use a food processor or a sharp knife or a grater to finely chop the broccoli. Pulse the broccoli stalks first, remove them from the bowl of your food processor, then pulse the florets just until they're in small pieces. You don't want to make broccoli "rice."
Peel the carrots, then use a julienne too to cut them into thin strips. Alternatively, you can use a sharp knife to cut them into thin matchsticks.
Dice the red onion.
Rinse the frozen edamame under room temperature running water to thaw. Pat dry, then toss with ½ teaspoon of toasted sesame oil.
Combine the vegetables in a large bowl, then toss with peanut sauce. Garnish with coarsely chopped peanuts and finely chopped cilantro leaves.
This Asian broccoli salad will last for up to 3 days when kept covered in the fridge. If you don't plan to eat it all on the first day, don't add the peanuts to the serving bowl, as they may become a little soft.