Broccoli slaw with tahini-lime dressing, scallions, mint, and peanuts is easily made and a flavorful plant-based twist on a classic recipe. It’s so yummy we even used the stalks! You’ll love this savory, crunchy, fresh salad and sumptuous dressing, a dash of spice, and a toss of salty nuts.
Broccoli might not be the first ingredient you rush towards when you’re thinking salad. But when it comes to picnics or cookouts, it runs right behind pasta or potato salad.
As much as I love more traditional broccoli salads, I decided to shake the tree. I called on a new fav dressing, tahini-lime, and a few ingredients to come up with a simple twist on a classic.
There are two parts to this salad – the dressing and the rest. In total, it comes to 10 ingredients.
Tahini – Creamy tahini, the same sesame paste we love in hummus, makes tasty salad dressings. Indeed, our classic lemon tahini dressing is a frequent visitor at our dinner table.
Tips about tahini
Tahini is a paste made from sesame seeds. That’s it. If you buy tahini, sesame seeds should be the only ingredient you see on the label, unless you buy it with added salt. If you find tahini with additives, oil (sometimes used for blending), or other unpronounceable ingredients. Don’t buy it. It’s gonna be unhealthy and unworthy of your taste buds.
If that’s your only option, get yourself to the place where they sell sesame seeds and make your own tahini.
I tend to be a thrifty shopper, but I like my food as healthy as I can get it. That’s how I became a confirmed tahini-maker. Once you learn the process, which takes about 3 minutes, it so quick and easy to make fresh, flavorful tahini.
Lime juice – Use fresh if you can. It will take a few limes for the required ⅓ of a cup (or more). I’ve never made this salad or dressing using lemon juice, but it would be the best substitute if you can't find limes or a good-quality ready-made lime juice.
Soy sauce – Think umami flavor. If you are planning to use salted peanuts, you may want to consider lite soy sauce. Tamari, a gluten-free alternative, can be dark and powerful, depending on the brand.
Garlic – I found that a clove of garlic gives the dressing a fresh, sharp flavor without overpowering it.
Date paste – Sweetener balances the flavors, and if you find tahini somewhat bitter, something sweet can mitigate the taste.
My preference here is date paste because it’s one of the best all-around plant-based sweeteners. Maple syrup could be used, but it will slightly alter the flavor. You can also consider brown rice syrup or agave syrup.
Hot sauce – I promised a dash of hot sauce. Here's where you'll find it. Use Tabasco or something similar. Look for hot sauce with the main ingredient of chilis and maybe vinegar.
Be mindful of added ingredients such as garlic, sugar, or chipotle (smoky) flavor. You may need to adjust the other dressing ingredients if you use them. This could ultimately alter the integrity of the dressing.
Broccoli - Now we aren’t talking about broccoli crowns, friends, we're going for slaw, and that means the stalks too. So, when you see the required 1 ½ pound of broccoli, this weight includes the stalks.
Scallions – Also known as green onions, they have a mellow oniony flavor that won’t overpower this salad. Red onions tend to be stronger. If you use them, use ¼ of a cup of finely chopped onions.
Peanuts – Add lightly salted peanuts, roughly chopped. You can also add raw peanuts if you like them.
If you want to avoid peanuts altogether, no worries. Sunflower seeds are the best substitute. Often, people with a peanut intolerance can eat sunflower seeds but check with your diners first.
Fresh mint – Cool, refreshing mint is an herb like no other. It goes surprisingly well with broccoli and mingles with the hot sauce in the dressing to create a rather unique taste.
How to prepare broccoli stalks
We know broccoli is healthy. It’s loaded with fiber and numerous vitamins and minerals and routinely ends up on superfood lists. The stalks are no exception, so let’s stop tossing them and start shredding.
There are 4 ways to shred the stalks:
- Julienne – This means cutting into thin strips. This method requires the most patience, but you only need a sharp knife and board to accomplish the task.
- Mandoline – If you have a grater blade for your mandoline, you can shred the stalks quite quickly. Despite having one for years, I am still intimidated by my mandoline. Please be careful if you use one. The blade is super-sharp!
- Box grater – Use the bigger slots and grate away. The pieces may end up a bit shorter than if you used another device, but it’s all going in the salad bowl anyhow, right?
- Food processor – Lazy bones here, used the food processor. Washing it takes less time than julienning, and it’s safest for this absent-minded cook. Use the coarse shredding blade for this job.
- When making the dressing, start by mixing the tahini, lime juice, and soy sauce first. It makes the tahini easier to smooth out. You can thin it out by adding more lime juice or water. Then add the date paste, garlic, and hot sauce.
- Make sure the broccoli is dry before mixing in the dressing. You don’t want the salad watered down.
- Mix the broccoli, scallions, chopped mint, and peanuts first. Then add the dressing. This ensures that the ingredients are more evenly distributed. Reserve a few of the peanuts and mint to garnish the top if desired.
There’s no need to peel the entire stalks if you are shredding them for slaw. Just cut the end off and peel away the thicker skin at the bottom. If you are cooking the stalks, it’s a good idea to peel them entirely. It will make the portions tenderer.
We love this slaw, just as it is, but if you want to add to it, consider a shredded carrot, finely shredded cabbage (red or green), or a few julienned radishes. If you add a lot more vegetables, consider making more dressing.
You can substitute a 10-ounce bag of prepared broccoli slaw mix for the 1 ½ pounds of broccoli. Slaw mixes vary, so you may miss out on broccoli florets, but this is a convenient way to make a tasty slaw.
Healthy side salads we recommend
broccoli slaw with tahini-lime dressing
Broccoli slaw with tahini-lime dressing is an easy, flavorful, plant-based twist on a classic recipe – so yummy, we even used the stalks!
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 minutes
- Yield: 8 side servings 1x
- Category: side salads
- Cuisine: American
- Diet: Vegan
- ⅓ cup tahini
- ⅓ cup lime juice (1 -2 limes)
- 2 Tbsp. soy sauce or Tamari
- 1 clove garlic, minced or pressed
- 2 tsp. date paste or another liquid sweetener
- ⅛ tsp. (or several dashes) of hot sauce
- 1 ½ lb. (680 gm.) of fresh broccoli
- ½ cup thinly sliced scallions (white and green parts)
- ⅓ cup lightly salted peanuts, chopped
- ⅓ cup chopped fresh mint
- To make the dressing, whisk the tahini, lime juice, and soy sauce until smooth. Thin it out by adding more lime juice or water if needed. Add the garlic, date paste, and hot sauce. Taste and adjust the ingredients as desired. Set aside.
- Wash the broccoli and trim the florets into bite-sized pieces. Leave as much of the stalk as possible. Cut the end off and then peel the skin away from the bottom if it is thick.
- Shred the stalks using a food processor, box grater, or mandoline. You can also julienne the stalks using a sharp knife.
- Check that all the ingredients are dry, and then add the broccoli, scallions, peanuts, and mint to a salad bowl. Toss everything together. Reserve some of the peanuts and mint to garnish the top if desired.
- Mix in the dressing so that it is equally distributed.
- Serve immediately or allow the flavors to mingle for 30 minutes.
- If you want to add to it, consider a shredded carrot, finely shredded cabbage (red or green), or a few julienned radishes. If you add a lot more vegetables, consider making more dressing.
- You can substitute a 10-ounce bag of prepared broccoli slaw mix for the 1 ½ pounds of broccoli.
- Be mindful of added ingredients in the hot sauce like garlic, sugar, or smokey (chipotle) flavors.
Keywords: broccoli slaw with tahini-lime dressing