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Friday Foodie: Kate Johanssonthe founder of KOJA, a range of real food products that you add to your meals.

Broccoli Salad

  • Author: Kate Johansson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves: 3ish


One of my go to easy meals to whip up is poached chicken or salmon with a side of this broccoli salad. The salad is also delicious on it’s own and can be made vegan by serving it over some brown rice. Simple, nourishing and delicious!



For the dressing

  • 6 tbs of crunchy peanut butter
  • 1 tbs honey
  • 1 tbs tamari
  • 1 tsp sesame oil
  • Warm water


  1. Chop the broccoli and add to a steamer saucepan. Steam for about 5 minutes, until just cooked.
  2. In a small bowl or jug, mix the dressing ingredients with 1/2 tbs of warm water until combined.
  3. Roughly chop the spring onions. Leave the bottom 5-6cm (plant them in the garden and they’ll regrow for next time).
  4. Once cooked, drain the broccoli, rinse under cold water (to stop them from over cooking).
  5. In your serving bowl, add the broccoli, sprinkle with spring onions, pour over the dressing and top with KOJA Sesame & Almond.


Allergy/ Eating preference alternatives:

For a vegan salad, swap honey for rice malt syrup.

If you want to add some protein:

Serve with baked salmon and brown rice with lemon zest.