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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
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¼ cup natural creamy peanut butter
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2 Tbsp. unseasoned rice vinegar
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1 Tbsp. soy sauce
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1 tsp. sugar
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1 tsp. toasted sesame oil
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1 ½” piece ginger, peeled, finely grated
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Kosher salt
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2 small heads of broccoli (about 1 lb. total)
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2 mini seedless or small Persian cucumbers, thinly sliced
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1 3″ daikon, peeled, thinly sliced
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3 Tbsp. extra-virgin olive oil
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2 Tbsp. unseasoned rice vinegar
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Kosher salt
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2 Tbsp. dried tart cherries
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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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