In just 5 minutes, transform simple ingredients into a culinary masterpiece with our Asian Broccoli Slaw. Featuring broccoli and an exotic Thai peanut ginger dressing, this slaw is a perfect side dish sensation!
Sometimes you just need a no-fuss side dish. You know what I’m talking about. Those days when cooking is a hassle altogether, or the main dish is already complicated enough, or you get invited to that last-minute potluck and don’t have all day to make something.
That’s where this Asian broccoli slaw recipe comes in. To the rescue! I kid you not; you can have this done in five minutes.
Table of Contents
Reasons to Love this Asian Slaw Recipe
- This Easy Crunchy Asian Broccoli Slaw can be ready in just 5 minutes, perfect for busy lifestyles.
- The Thai-inspired dressing bursts with tangy, savory flavors.
- This Asian Slaw is versatile and you can serve it as a side dish or light meal.
Recipe Ingredients
- Lime Juice: Adds a bright, citrusy tang.
- Fish Sauce: Brings a unique umami depth and salty savoriness.
- Ginger Root: Imparts a spicy, warm note.
See the recipe card for full information on ingredients and quantities.
Variations
- Vegetable Medley: Add thinly sliced red bell peppers, shredded carrots, snow peas, and sliced red cabbage or green cabbage for extra crunch and vibrant color.
- Garnish Options: Consider adding a sprinkle of toasted almond slices for a nutty flavor, a dash of chili flakes for a spicy kick, or a drizzle of sesame oil for a rich, aromatic touch. Additionally, a scattering of chopped green onions or scallions can introduce a mild, slightly sweet flavor and an extra crunch.
How to Make Asian Broccoli Slaw
Step #1: Place broccoli slaw and cilantro leaves in a large bowl.
Step #2: Put half of the peanuts into the bowl of a food processor along with the lime juice, fish sauce, peanut oil, vinegar, and ginger. Process until liquefied.
Step #3: Roughly chop the remaining peanuts and add them to the bowl.
Step #4: Pour dressing over the top and toss to coat. Serve at room temperature or chilled.
Expert Tips
- Slaw Selection: For the best texture and freshness, choose pre-packaged broccoli slaw that looks vibrant and crisp. Avoid bags with wilted or discolored pieces to ensure a crunchy base for your dish.
- Dressing Consistency: If the dressing is too thick after processing, add a teaspoon of water at a time until the desired consistency is reached.
- Chill Factor: For a more refreshing experience, chill the slaw for about 30 minutes before serving.
Frequently Asked Questions
Yes, a pre-packaged slaw mix works well. Use the mix as a base, but only add the seasoning packet if it complements the Asian flavors of the recipe.
Add Sriracha to the dressing for heat, or mix in thinly sliced red peppers for a spicy crunch. Adjust the amount to your taste.
Storage Info
Store the Asian Broccoli Slaw in an airtight container in the refrigerator; it will stay good for up to 3 days.
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Asian Broccoli Slaw Recipe
Ingredients
- 12 oz. package of broccoli slaw
- 1/2 cup chopped cilantro leaves
- 1/2 cup peanuts - divided
- Juice of half a lime
- 1 Tablespoon fish sauce - (or substitution in notes below)
- 2 teaspoons peanut oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon ginger root - roughly chopped
Instructions
- Place broccoli slaw and cilantro leaves in a large bowl.
- Put half of the peanuts into the bowl of a food processor along with the lime juice, fish sauce, peanut oil, vinegar, and ginger. Process until liquefied.
- Roughly chop the remaining peanuts and add them to the bowl.
- Pour dressing over the top and toss to coat. Serve at room temperature or chilled.
NOTES
Nutrition
I was surprised something so simple could taste this fresh and balanced.
This sounds great but was wondering….how much salt would I need to use instead of fish sauce? Not a fan of fish sauce but love everything else! Thanks!
Hmm, I’ve never made it without the fish sauce, but you can definitely give it a try!
This recipe looks delicious, plus I’m psyched to try brocolli slaw! I’m intrigued by your use of the slaw as noodles- do you pre-cook them? Or just throw them in at the end of your stir fry with the noodles? Thanks for such great recipes!
Nope, I don’t pre-cook them. They are really thin and cook from the steam in the noodles. I just toss them it toward the end of the stir fry 😉