The Pioneer Woman Tasty Kitchen
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Thai Broccoli Salad with Spicy Almond Dressing

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Level: Easy

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Description

This Thai Broccoli Salad with Spicy Almond Dressing is my favorite lunch to make at the beginning of the week.

Ingredients

  • FOR THE DRESSING:
  • 4 teaspoons Almond Butter
  • 1 teaspoon Sriracha Sauce (depending On Your Spice Tolerance)
  • 4 Tablespoons Soy Sauce
  • 2 Tablespoons Water
  • 4 teaspoons Rice Vinegar
  • ½ teaspoons Sesame Oil
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Fresh Ginger, Grated
  • 2 cloves Garlic, Grated Or Finely Minced
  • FOR THE SALAD:
  • 6 cups Fresh Raw Broccoli Florets
  • 3  Medium Carrots, Peeled And Cut Into Matchsticks
  • 1  Red Bell Pepper, Cored And Thinly Sliced
  • 1 cup Frozen, Shelled Edamame, Thawed
  • 5  Scallions, Sliced
  • 1 cup Fresh Chopped Cilantro
  • ½ cups Roasted Peanuts, Finely Chopped
  • Sesame Seeds, To Garnish

Preparation

Whisk all of the dressing ingredients together until well combined. Set aside.

Combine salad ingredients in a large bowl. Drizzle with dressing and toss thoroughly to combine. I like to use clean hands to really work the dressing into the florets. Just take a couple minutes and make sure the veggies are totally coated. Taste for salt and pepper and adjust as needed.

Serve immediately or refrigerate until ready to serve. I think it’s best the next day!

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