Broccoli Salad with Peanut Dressing

18.05.30

YIELD

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TOTAL TIME

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DIFFICULTY

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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.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 15 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

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Dressing

  • 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)

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]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.

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