Start by washing the broccoli thoroughly. Cut it into bite-sized flowerets, ensuring they are uniform in size for even cooking and presentation.
Using your sharp knife, thinly slice the red onion. The thinner the slices, the milder the onion flavor will be, which is perfect for this salad.
Rinse the mint leaves well and pat them dry. Stack the leaves, roll them tightly, and slice them into thin ribbons, known as chiffonade.
If you have whole peanuts, roughly chop them to create a crunchy topping. For a smoother texture, you can also use peanut butter.
In a large mixing bowl, combine the broccoli flowerets, red onion slices, chopped mint, and peanuts. Toss gently to combine.
For an added burst of flavor, consider drizzling your favorite Asian-inspired dressing over the salad.
You can enjoy the salad right away or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.
