Best 8 Thai Style Broccoli Salad Recipes

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Thai-style broccoli salad is a vibrant and flavorful dish that combines the freshness of broccoli with the bold flavors of Thai cuisine. With its zesty dressing, crunchy vegetables, and aromatic herbs, this salad is a perfect side dish or light meal. Whether you're looking for a healthy option to add to your lunch rotation or a refreshing salad to serve at your next party, this Thai-style broccoli salad is sure to impress.

Let's cook with our recipes!

SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING



Spicy Thai Broccoli Salad with Peanut Dressing image

This super healthy and delicious Thai broccoli salad is loaded with colorful veggies and a mouthwatering spicy peanut butter dressing. This healthy broccoli salad is gluten-free, vegan and makes the perfect side dish or main dish any night of the week!

Provided by Abra Pappa, MS, CNS, LDN

Categories     Side Dish

Time 13m

Number Of Ingredients 16

6 cups broccoli florets
3 cups red cabbage, shredded
3 scallions, sliced
1 cup fresh cilantro, chopped
3 small Thai red chilis, sliced ((or jalapeno))
1/4 cup salted peanuts
1/2 cup creamy peanut butter
2 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp Sriracha sauce
2 tsp fresh ginger, grated
2 cloves garlic, crushed
2 tbsp fresh lime juice
2 tsp sugar
3 tbsp water

Steps:

  • Whisk together all ingredients and set aside.
  • Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
  • Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
  • Toss the salad well and top with salted peanuts and additional chilis.
  • Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

Nutrition Facts : ServingSize 1 serving, Calories 197 kcal, Carbohydrate 13 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Sodium 410 mg, Fiber 4 g, Sugar 5 g

THAI-STYLE COBB SALAD



Thai-Style Cobb Salad image

This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings (3/4 cup dressing).

Number Of Ingredients 11

1 bunch romaine, torn
2 cups shredded rotisserie chicken
3 hard-boiled large eggs, coarsely chopped
1 medium ripe avocado, peeled and thinly sliced
1 medium carrot, shredded
1 medium sweet red pepper, julienned
1 cup fresh snow peas, halved
1/2 cup unsalted peanuts
1/4 cup fresh cilantro leaves
3/4 cup Asian toasted sesame salad dressing
2 tablespoons creamy peanut butter

Steps:

  • Place romaine on a large serving platter. Arrange chicken, eggs, avocado, vegetables and peanuts over romaine; sprinkle with cilantro., In a small bowl, whisk salad dressing and peanut butter until smooth. Serve with salad.

Nutrition Facts : Calories 382 calories, Fat 25g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 472mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 23g protein.

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE



Broccoli and Scallions With Thai-Style Vinaigrette image

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

Provided by Colu Henry

Categories     dinner, lunch, weekday, vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
4 scallions, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper
1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  • While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  • Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams

THAI BROCCOLI SLAW



Thai Broccoli Slaw image

Add Thai flavors to your family's meal! Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing - a delicious side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons reduced-fat creamy peanut butter
1 tablespoon grated gingerroot
1 tablespoon rice vinegar
1 tablespoon orange marmalade
1 1/2 teaspoons reduced-sodium soy sauce
1/4 to 1/2 teaspoon chili garlic sauce
3 cups broccoli slaw mix (from 10-oz bag)
1/2 cup bite-size thin strips red bell pepper
1/2 cup julienne (matchstick-cut) carrots
1/2 cup shredded red cabbage
2 tablespoons chopped fresh cilantro

Steps:

  • In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
  • In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 3 g, TransFat 0 g

THAI BROCCOLI PEANUT SALAD



Thai Broccoli Peanut Salad image

This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!

Provided by januarybride

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb broccoli floret
3 tablespoons white wine vinegar
3 tablespoons canola oil
1/4 cup peanut butter
1 tablespoon low sodium soy sauce
1 teaspoon splenda artificial sweetener
1/4 teaspoon ginger (I used powdered)
1/4 cup chopped dried cherries (may use cranberries)
1/4 cup chopped dry roasted salted peanut

Steps:

  • In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
  • Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
  • Throw the dried fruit and peanuts into the bowl as well and toss everything together.
  • Cover and refrigerate - can be made up to 2 days in advance.

THAI BROCCOLI SALAD



Thai Broccoli Salad image

Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam pla, a Thai cooking staple, lends richness.

Provided by ngibsonn

Categories     Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 teaspoon lime zest, finely chopped
3 limes or 1 lemon, juiced
1/4 cup miso
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons nam pla (fish sauce) or 2 tablespoons soy sauce
3 cloves garlic, pressed
2 tablespoons date sugar or 2 tablespoons brown sugar
2 coarsely chopped serranos or 1 dried red Thai chile, chopped (for milder flavor, remove ribs and seeds)
4 cups broccoli florets, lightly blanched and coarsely chopped
1 cup shredded green cabbage
1/2 cup mung bean sprouts
1/3 cup chopped fresh cilantro
2 tablespoons chopped of fresh mint
1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds
1/4 cup diced roasted red bell pepper

Steps:

  • Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
  • Allow salad to marinate in refrigerator 1 to 2 hours.
  • Before serving, top with peanuts, sesame seeds or bell peppers.

Nutrition Facts : Calories 187.8, Fat 10.9, SaturatedFat 1.6, Sodium 1351, Carbohydrate 19.5, Fiber 4.6, Sugar 4.4, Protein 9.1

THAI-STYLE BROCCOLI WITH GARLIC



Thai-Style Broccoli With Garlic image

Make and share this Thai-Style Broccoli With Garlic recipe from Food.com.

Provided by skat5762

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons fish sauce
2 teaspoons sugar
1 lb broccoli floret
2 tablespoons oil
4 garlic cloves, coarsely chopped

Steps:

  • Stir fish sauce with sugar until dissolved; set aside.
  • Drop broccoli florets into a saucepan of boiling water.
  • Cover and boil 2- 3 minutes.
  • Drain.
  • Heat oil in wok over medium heat.
  • Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
  • Add fish sauce mixture to remaining oil.
  • Add broccoli and stir until blended with seasonings and heated through.
  • Turn out onto serving dish and top with garlic.

THAI CHICKEN BROCCOLI SALAD



Thai Chicken Broccoli Salad image

Make and share this Thai Chicken Broccoli Salad recipe from Food.com.

Provided by Debi9400

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 ounces linguine, uncooked
nonstick cooking spray
1/2 lb boneless skinless chicken breast, cut into 2 x 1/2 inch pieces
1 garlic clove, minced
2 cups broccoli florets
2 tablespoons cold water
2/3 cup red bell pepper, chopped
6 green onions, sliced diagonally into 1 inch pieces
1/2 cup peanut butter, creamy
2 tablespoons hot water
2 tablespoons soy sauce
2 teaspoons dark sesame oil
1/2-1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/4 cup unsalted peanuts, chopped

Steps:

  • Cook pasta according to package directions. Drain; set aside.
  • Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.
  • Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
  • Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

Nutrition Facts : Calories 465, Fat 25, SaturatedFat 4.8, Cholesterol 32.9, Sodium 704.3, Carbohydrate 35.7, Fiber 4.6, Sugar 5.3, Protein 29.1

Tips:

  • To save time, you can buy pre-cut broccoli florets.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • For a spicier salad, add a pinch of red pepper flakes or a chopped chili pepper.
  • To make the salad more substantial, add some cooked chicken, shrimp, or tofu.
  • For a vegetarian version of the salad, omit the fish sauce and use vegetable broth instead.

Conclusion:

Thai-style broccoli salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sweet, or savory, there is a Thai-style broccoli salad recipe out there for you. So next time you are looking for a new and exciting side dish, give Thai-style broccoli salad a try. You won't be disappointed!

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