Peanut Broccoli Crunch Salad

Peanut Broccoli Crunch Salad

Ok, this salad is seriously great anytime of the year but it is extra perfect for those incredibly hot, no cook days. It’s a satisfying crunchy broccoli salad with a delicious peanut sauce.

It hits all of the refreshing notes and is super simple to make, only requiring a bit of chopping and mixing. This broccoli salad is so good that it might just have the raw broccoli haters thinking twice!

Serves 4

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Ingredients

2 large heads of Broccoli w/ stalks (about 6 cups chopped)
1 cup (130g) Red Onion diced
1 cup (70g) Red Cabbage chopped
3/4 (110g) shelled Edamame (I used frozen that has been thawed)
1 large Carrot shredded (88g)
2/3 cup (95g) roasted Peanuts roughly chopped
Optional: 1/3 cup chopped cilantro

Peanut Dressing
1/2 cup (125g) creamy Peanut Butter
1 Tbsp (15g) finely grated Ginger
2 tsp (10g) Miso Paste
1 1/2 Tbsp (23g) Vegan Honey or other sweetener
1 1/2 Tbsp (23ml) Tamari or light Soy Sauce
2 tsp (10ml) Toasted Sesame Oil
2 tsp (10ml) Rice Vinegar
Juice of 1 Lime
Salt & Pepper to taste

Note: If you want to prep the salad before hand, hold off on adding the peanuts and dressing until just before serving.

Directions

1. Wash the broccoli well and shake or pat it dry. Chop the broccoli into bite size pieces and don’t throw awy the stalks. Trim away the outer layer of the stalk and then dice it up.

2. Add the chopped broccoli to a large bowl along with the chopped onion, grated carrot, chopped red cabbage, thawed edamame and chopped peanuts. Set aside.

3. In a bowl combine the peanut butter, soy sauce, lime juice, vegan honey or maple syrup, toasted sesame oil, rice vinegar, grated ginger, miso paste, salt & pepper to taste. Mix well and pour over salad.

4. Toss salad well before serving. Add some extra peanuts for garnish. Salad will keep refrigerated for a 2-3 of days (dressed and longer without dressing)