Raw Asian Broccoli Salad Recipe

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This clean eating raw Asian broccoli salad makes a very filling and nutritious meal!

I’ve been meaning to do a salad like this for a very long time. But for some reason, it was just one of those recipes that always intimidated me. I didn’t think I could get the flavors just right (for my liking, anyway). Asian flavors have always been a little tough for me. So many of them include the use of sugar and items that I don’t usually buy. But I finally found a way, and I think you’re going to love this one!

A white bowl filled with Clean Eating Raw Asian Broccoli Salad and topped with brown soy dressing and sesame seeds sits on a brown background with chopsticks resting next to the bowl.

Even though I’ve loosened up just a bit on the Paleo-style eating plan, this one fits the guidelines nicely. It’s gluten-free, vegetarian, and meat-eaters can always add chicken for a nicely balanced meal. This salad is a great way to get a big serving of veggies in for the day. And we all know how important those veggies are!

More Healthy Salad Recipes

Raw Asian Broccoli Salad Recipe

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Clean Eating Raw Asian Broccoli Salad Recipe

Raw Asian Broccoli Salad

A deliciously filling salad you can enjoy as a meal or a side dish!
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Course: Main Course, Side Dish
Cuisine: Asian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 143kcal
Author: The Gracious Pantry


Salad Ingredients

  • ½ head broccoli (grated)
  • 1 large carrot (grated)
  • 1 large cucumber (grated)

Dressing Ingredients

  • 2 tbsp. almond butter
  • 2 tbsp. coconut aminos (or soy sauce)
  • 2 tbsp. white vinegar
  • 2 tbsp. honey (to taste)
  • 1 tbsp. sesame seeds (or add to your liking)
  • water (enough to get a nice dressing consistency)


  • Combine the vegetables together in a large mixing bowl.
  • In a small bowl, whisk together the dressing ingredients, EXCEPT for the water.
  • Allow the dressing to sit for 15-20 minutes. It will thicken. Stir in small amounts of water until you get the dressing consistency you like best.
  • Combine and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 143kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 210mg | Potassium: 468mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3531IU | Vitamin C: 71mg | Calcium: 100mg | Iron: 1mg

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  1. Kimberly Holmes says:

    You are reading my mind. I just talked to my husband last night about a slaw recipe. I had seen one that had a Vidalia vinegrette in the store that was being sampled. It wasn’t clean so I thought I should try to make it myself. This is a start on the Asian side.

    Can’t wait to try it.

  2. This sounds delicious! A nice healthy alternative to steamed broccoli everyday! I think I might toss in some almond slivers too. 🙂

  3. Alexandra says:

    Oohh!! This looks delish! Are coconut aminos any different than regular Braggs aminos?

  4. Yum, can’t wait to try it!

  5. I suppose I could sub peanut butter??

  6. Jan @ Sprouts n Squats says:

    Yum this salad looks really good. Love the use of nut butter in the dressing

  7. Looks good! I will have to try it soon.

  8. I know you are saying equal parts but are we talking tablespoons, 1/4 cup, 1/2 c? Just to give me an idea?

    1. Depends on how big you want your salad. For 1 person, you’d probably be fine with 1/2 cup of each.

  9. Made this tonight w/spinach leaves and all the leftover veggies and chicken we had on hand and this was amazing !!!

  10. hi, is it possible to get the grated consistency using a food processor? thanks!

  11. Had this for lunch today. I mixed in some shredded rotisserie chicken. The dressing is amazing.

  12. My family loved it! the only thing I added sliced beef strips….awesome lunch. Thanks.

  13. I found that using an equal portion of soy sauce makes it too salty. If you’re using soy sauce, use half of a portion and add a little bit extra in until you get the flavor you want, otherwise the salty soy flavor masks the rest of the flavors a bit too much.

    Also, consider adding a dash of ginger. It was quite nice 🙂

  14. Do you recommend using a mandolin?

    1. Jen – Anything that makes the job easier gets my vote! I just didn’t own one at the time.

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