We love broccoli in our house, but this salad is brought to another level by the dressing. A mix of peanut butter, sesame oil, and soy sauce is fantastic and goes great with the bitterness of the broccoli.



  • ¼ cup natural creamy peanut butter
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. toasted sesame oil
  • 1 ½” piece ginger, peeled, finely grated
  • Kosher salt

Salad and Assembly

  • 2 small heads of broccoli (about 1 lb. total)
  • 2 mini seedless or small Persian cucumbers, thinly sliced
  • 1 3″ daikon, peeled, thinly sliced
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. unseasoned rice vinegar
  • Kosher salt
  • 2 Tbsp. dried tart cherries
  • Cilantro sprigs (for serving)



Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.

Slice stems from florets, cutting away as much stem as possible. Cut up larger florets into bite-size pieces. Peel stems and thinly slice. Combine florets and stems in a medium bowl. Add cucumbers, daikon, oil, and vinegar and toss to combine; season with salt.
Spoon peanut dressing onto a platter and arrange salad over. Top with cherries and cilantro.