Broccoli Salad with Peanut Sauce

Ingredients

• Broccoli

  Raw

  1 bunch or 608g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Peanuts

  All types, raw

  ½ cup or 73g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

• Peanut butter

  Chunk style, without salt

  ¼ cup or 65g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Honey

  1 tbsp or 21g

• Sesame oil

  Salad or cooking

  ⅛ tsp or 0.6g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Heat a large pot of water until it is boiling.  Chop broccoli into florets and boil for 30 seconds.  Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain.
2. To make the peanut sauce: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire. Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds.

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