Go Back
–+ servings
Warm Asian Broccoli Salad – vegetarian recipe
Stav Kogan

Warm Asian Broccoli Salad

A savory, warm broccoli slaw salad with a creamy goat yogurt and ginger sauce. A perfect keto-friendly breakfast that's ready in under 15 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Calories: 230
Ingredients Method Nutrition

Ingredients
  

  • 12 oz (340 g) ** bag broccoli slaw
  • 0.5 cup (120 g / 4.2 oz) ** full-fat plain goat milk yogurt
  • 2 tbsp (30 ml) ** coconut oil
  • 1 tsp (5 g / 0.18 oz) ** fresh ginger, grated
  • 1 tbsp (15 ml) ** coconut aminos
  • 0.5 tbsp (4.5 g / 0.16 oz) ** sesame seeds
  • 0.5 tsp (3 g / 0.11 oz) ** salt
  • 0.25 tsp (0.5 g / 0.02 oz) ** black pepper
  • Fresh cilantro (optional, for garnish)
  • Avoid the Curdle:** The most critical step is removing the pan from the heat *before* adding the yogurt. Goat milk yogurt is delicate; if you add it while the pan is still on the flame, the sauce may separate or curdle instead of becoming creamy.
  • Freshness Matters: While powdered ginger is convenient, using fresh grated ginger** is non-negotiable for this recipe. It provides that sharp, zesty kick that cuts through the creaminess of the yogurt and balances the earthiness of the broccoli.
  • Texture Control:** If you prefer a noodle-like texture, stick to the full 7 minutes of covered cooking. However, if you want a crunchy warm vegetable salad, reduce the covered cooking time to 4-5 minutes. The steam softens the stalks quickly, so keep an eye on it!

Method
 

  1. Place a large skillet over medium-high heat and add 2 tbsp / 30ml of coconut oil, allowing it to melt and shimmer slightly.
  2. Add the 12 oz / 340g bag of broccoli slaw to the hot skillet, ensuring it is evenly distributed.
  3. Cover the skillet with a tight-fitting lid and let the mixture cook for exactly 7 minutes to steam and soften the vegetables.
  4. Remove the lid and stir in 1 tsp / 5g (0.18 oz) of grated ginger, 1 tbsp / 15ml of coconut aminos, 0. 5 tsp / 3g (0.11 oz) of salt, and 0. 25 tsp / 0. 5g (0.18 oz) of pepper, mixing until the spices are aromatic.
  5. Remove the skillet from the heat source completely, then gently fold in 0. 5 cup / 120g (4.2 oz) of goat milk yogurt and 0. 5 tbsp / 4. 5g (0.18 oz) of sesame seeds to create a creamy sauce.
  6. Transfer the Warm Asian Broccoli Salad to a bowl, garnish with fresh cilantro if desired, and serve immediately.

Nutrition

Calories: 230kcalCarbohydrates: 15gProtein: 7gFat: 17g

Tried this recipe?

Let us know how it was!