Low-carb Asian broccoli salad with peanut dressing

Low-carb Asian broccoli salad with peanut dressing: crunchy broccoli, carrot, ginger and creamy peanut butter with soy sauce and rice vinegar.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 310 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 14 g

Ingredients

• 1 small piece of fresh ginger
• 1 thin spring onion
• 1 large carrot
• 1 medium head of broccoli
• 30g salted peanuts
• 2 heaped tbsp creamy peanut butter (100% peanuts)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 2 tbsp soy sauce (or tamari for gluten-free)

Method

You’ll need: chopping board · knife · mixing bowl · grater

1. Wash the broccoli and chop the florets very finely or grate them. Peel the stalk and grate it finely.
2. Cut the carrot into thin strips or grate it coarsely. Slice the spring onion into thin rings.
3. For the dressing, stir the peanut butter, soy sauce or tamari, rice vinegar, sesame oil, maple syrup and finely grated ginger until smooth. If needed, thin it to a creamy consistency with a little hot water.
4. Mix the broccoli, carrot and spring onion in a large bowl. Add the peanut dressing and fold it in thoroughly or massage it in lightly.
5. Roughly chop the peanuts and scatter them over the salad.
6. Serve straight away or leave it to stand for a moment so the broccoli, ginger and dressing come together better.

Good to know

A salad like this brings instant freshness to the table. It's crunchy and creamy, with exactly the kind of mellow heat that keeps it interesting.

Swaps

Carrot → red cabbage (less sugar, more fibre and plant compounds) Maple syrup/honey → 1–2 tsp lime juice (less free sugar, fresher flavour) Sesame oil → avocado oil or leave it out (heat-stable or a less processed fat, no seed oils) Salted peanuts → walnuts or almonds (walnuts add omega-3, almonds add vitamin E)

Allergens

Contains peanuts and soya, plus sesame from the sesame oil. For children, keep a peanut allergy and the salty soy sauce in mind; during pregnancy, the ingredients in normal kitchen amounts are generally no concern, as long as everything is fresh and prepared hygienically. Contains: gluten (soy sauce), sesame.

Frequently asked questions

What's in raw broccoli?

Raw broccoli provides vitamin C, folate and vitamin K, among others. Vitamin C is well preserved when you eat it raw, though not everyone likes it that way.

What's in peanut butter made from 100 per cent peanuts?

Mainly unsaturated fats, some plant protein, vitamin E, magnesium and niacin. With nothing added, the ingredient list stays short, and the salt content then depends mainly on the peanuts used.

Is ginger more than just flavour in a salad like this?

Ginger contains small amounts of potassium and plant compounds such as gingerols. The gingerols are what give fresh ginger its warming heat.

What should you know about soy sauce and tamari?

Both bring lots of umami, but also a fair amount of sodium. If you're sensitive to very salty food, season a little more sparingly; tamari is usually gluten-free, classic soy sauce usually contains wheat.

Why does carrot work so well here?

Carrot provides beta-carotene, a precursor of vitamin A. Its natural sweetness and crunch balance the rich peanut dressing.

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