Broccoli Salad with Peanut Sauce

Ingredients

• Broccoli

  Raw

  ¼ bunch or 152g

• Edamame

  Frozen, unprepared

  ¼ cup or 30g

• Scallions

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

  ⅛ cup, chopped or 13g

• Peanuts

  All types, raw

  ⅛ cup or 18g

• Sesame seeds

  Seeds, whole, roasted and toasted

  ¼ tsp or 1g

• Peanut butter

  Chunk style, without salt

  ¹⁄₁₆ cup or 16g

• Rice wine vinegar

  ¼ tbsp or 4g

• Soy sauce

  Regular sodium, Shoyu

  ¼ tbsp or 4g

• Honey

  ¼ tbsp or 5g

• Sesame oil

  Salad or cooking

  0.03 tsp or 0.1g

• Water

  Plain, clean water

  ¼ tbsp or 4g

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.

Similar Foods

• Lentil Broccoli Bites with Cream Sauce
• Tempeh Strips with Almond Sauce and Broccoli
• Roasted Broccoli with Parmesan Lemon Butter Sauce
• Broccoli Salad with Gouda
• Noodles with Spicy Peanut Sauce
• Cucumber Noodles with Peanut Sauce