Asian Broccoli and Cauliflower Salad with Peanut Dressing



With this homemade peanut dressing, no one will be skipping their broccoli or cauliflower! Think beyond lettuce when it comes to making a salad – these veggies give you plenty of vitamins and minerals including Vitamins C and K.

Serves 6


6 cups broccoli cut into small florets
6 cups cauliflower cut into small florets
1 cup cooked edamame

Peanut dressing
¼ cup chunky peanut butter
4 tsp soy sauce
4 tsp rice vinegar
2 tsp honey
2 tsp minced ginger
1 tsp hot sauce<
2 tbsp water
1/8th tsp salt
2 tsp sesame seeds

1/3 cup toasted chopped peanuts or cashews

  1. Steam or boil broccoli and cauliflower just until fork tender. Add edamame during the last minute. Immediately rinse with cold water until no longer warm. Place in serving bowl.
  2. In small food processor, puree peanut butter, soy sauce, vinegar, honey, ginger, hot sauce, water and salt. Pour over vegetables. Garnish with sesame seeds and nuts.

Prep Time: 15 minutes

Nutritional Information per Serving
Calories 210 * Fat 11g * Saturated Fat 1.5g * Cholesterol 0mg * Sodium 240mg * Carbohydrate 18g * Fibre 6g * Protein 13g


About Author

Rose Reisman is a mother of four, author of 18 books and a sought after speaker on national TV and radio, and a regular newspaper contributor across Canada. As one of Canada’s leading authorities on the art of eating and living well, Rose speaks to educate the public on chronic disease prevention, weight management, family meals and the latest nutrition trends. She is the owner of Rose Reisman Catering and Personal Gourmet, has her own menu at the Pickle Barrel chain, and is a restaurant consultant to Glow Fresh Grill, a 300 seat establishment in Toronto featuring Rose Reisman’s fresh healthy menu.

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