Steam broccoli for 1-2 minutes. Broccoli should be crisp tender, and bright green. Rinse under cold water immediately.
Transfer broccoli to large bowl with green onions and red onions.
In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, sesame oil, ginger, garlic, and honey. Pour over broccoli and toss well.
Top salad with chopped cashews and toasted sesame seeds.
Notes
The entire recipe makes 4 servings
The serving size is about 1 cup
Nutrition
Nutrition Facts
Asian Broccoli Salad Recipe
Amount per Serving
Calories
224
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Sodium
665
mg
29
%
Potassium
423
mg
12
%
Carbohydrates
21.6
g
7
%
Fiber
4.5
g
19
%
Sugar
6.3
g
7
%
Protein
9
g
18
%
Calcium
70
mg
7
%
Iron
2.3
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.