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Keto Asian Broccoli Salad with Peanut Dressing

Dive into a crisp and flavorful experience with our Keto Asian Broccoli Salad, featuring a rich, creamy peanut dressing. It's the perfect low-carb side dish that's both satisfying and nutritious.
Course Sides
Cuisine Asian-inspired
Keyword Asian keto recipes, Keto Asian Broccoli Salad, keto salad, Low Carb Broccoli Salad, Peanut Dressing
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 210kcal

Equipment

  • Steamer pot or basket
  • Mixing bowls
  • Whisk
  • Measuring spoons and cups
  • Knife and cutting board

Ingredients

Salad

  • 4 cups broccoli florets (about 2 heads of broccoli)
  • ½ red bell pepper thinly sliced
  • ¼ cup sliced green onions
  • ¼ cup chopped cilantro
  • 2 tablespoons toasted sesame seeds

Peanut Dressing

  • ⅓ cup natural peanut butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Swerve sweetener, granulated (erythritol)
  • 1 teaspoon grated ginger
  • 1 clove garlic minced
  • 2-4 tablespoons water as needed to thin

Instructions

  • Begin by steaming the broccoli florets for about 3-4 minutes until they are tender but still crisp. Immediately plunge the steamed broccoli into an ice water bath to halt the cooking process and retain the bright green color. Drain well and set aside.
  • In a small bowl, whisk together the peanut butter, coconut aminos, rice vinegar, sesame oil, Swerve sweetener, grated ginger, and minced garlic until well combined. Gradually add water, one tablespoon at a time, until the desired consistency is reached; it should be creamy but pourable.
  • In a large mixing bowl, combine the blanched broccoli florets, sliced red bell pepper, green onions, and cilantro. Toss the vegetables to mix them evenly.
  • Pour the peanut dressing over the salad and toss again until all the ingredients are well coated.
  • Sprinkle toasted sesame seeds over the top of the salad for an added nutty crunch.
  • Serve the salad immediately, or for an enhanced flavor, let it chill in the refrigerator for about an hour before serving.

Notes

To make this dish nut-free, substitute the peanut butter with tahini or sunflower seed butter.
Adjust the level of sweetness and tanginess in the dressing to suit your taste by adding more or less Swerve sweetener and rice vinegar.
The salad can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 210kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Fiber: 5g | Net Carbs: 7g