Broccoli Salad with Chilli Peanut Dressing

Broccoli Salad with Chilli Peanut Dressing
Prep Time
30 mins
Total Time
30 mins

Broccoli is good source of vitamins, minerals, folate, protein and dietary fiber. Colourful and tongue tickling, this salad will defy the common belief that healthy food is bland or insipid. 

Course: Salad
Cuisine: Indian
Servings: 3
Author: Chandri Bhat
Vegetable mix
  • Broccoli 150gm

  • Red capsicum ½ (25-30 gm)

  • Yellow capsicum ½ (25-30gm)

  • Lettuce to garnish

Chilli Peanut Dressing
  • Onion 1 medium size

  • Roasted peanuts 3tablespoon

  • Olive/Canola oil 2tsp

  • Chilli flakes ½ tsp or to taste

  • Thick coconut milk 100 ml

  • Honey 2tsp or to taste

  • Salt and pepper to taste
Recipe Notes

Kitchen Wisdom
To get the perfect “tender crisp” texture, place the vegetables in the steamer only when the water in the steamer begins to boil briskly.

Step 1

Broccoli Salad with Chilli Peanut DressingWash, drain and cut broccoli into 5 cm florets.

Wash the capsicums and discard the seeds. Cut them into 4 cm flat pieces.

Steam the broccoli and capsicums over boiling water for 3 minutes till “tender crisp” (I use Panasonic electric cooker with the steaming basket)

Remove from the steamer and leave aside to cool

Step 2

Broccoli Salad with Chilli Peanut DressingPeel, wash and cut the onion into 4 or 6 parts and separate the layers.

Powder the peanuts (I use the chutney jar of Panasonic mixer-grinder)

Step 3

Broccoli Salad with Chilli Peanut DressingHeat the oil in a fry pan (preferably non-stick) over medium heat.

Add the onion and chilli flakes

Cook stirring till onion is slightly softened and just begins to change colour.

Step 4

Broccoli Salad with Chilli Peanut DressingAdd the peanut powder, coconut milk and honey

Cook stirring till the dressing is creamy. (Do not overcook).

Step 5

Broccoli Salad with Chilli Peanut DressingRemove from heat, add salt and pepper to taste and leave aside to cool

To Serve

Broccoli Salad with Chilli Peanut DressingPlace the steamed vegetables on a serving plate with few roughly torn lettuce leaves.

Using a tablespoon, pour the dressing uniformly over the vegetables.

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