The Pioneer Woman Tasty Kitchen
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Broccoli Summer Slaw

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Level: Easy

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Description

This salad is packed with flavors from Thai cuisine. Spicy red curry, peanut, and coconut milk come together to make an inspired dish!

Ingredients

  • FOR THE SAUCE:
  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Red Thai Curry Paste
  • ½ cups Coconut Milk (canned)
  • 1 teaspoon Salt
  • 1 Tablespoon Sugar
  • 2 Tablespoons Creamy Peanut Butter
  • 1 Tablespoon Rice Wine Vinegar
  • FOR THE SALAD:
  • 3 cups Broccoli Florets, Cut In 1/4 To 1/2 Inch Pieces
  • 2 cups Shredded Broccoli Stalks
  • 1 cup Shredded Red Cabbage
  • 1 cup Shredded Carrot
  • ½ cups Dried Apricots, Diced
  • ¼ cups Fresh Cilantro, Roughly Chopped
  • ¼ cups Fresh Basil, Roughly Chopped
  • ¼ cups Peanuts
  • ¼ cups Scallions, Thinly Sliced, For Garnish

Preparation

For the sauce:
In a small skillet over medium heat, add the vegetable oil. When the oil shimmers in the pan, it should be up to temperature, then add the curry paste, and cook for 30 seconds, breaking it up in the pan with a wooden spoon, and mixing with the oil to cook for a bit. Then add the peanut butter, and mix thoroughly, cooking for about 30 seconds more. Add the salt, sugar, coconut milk, and rice wine vinegar. Cook for 2 minutes, whisking to thoroughly combine. Add the mixture to a small bowl, and cover. Place it in the refrigerator to cool while you prepare the vegetables for the salad.

For the salad:
In a very large bowl, add broccoli florets, shredded broccoli stalk, cabbage, carrot, apricot, cilantro, basil, and peanuts. Toss well to combine. Pour the spicy peanut dressing over the vegetables, and toss well to combine. Cover, and refrigerate for 1 hour.

Just before serving, top the salad with sliced scallions.

One Comment

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Profile photo of Diane Down

Diane Down on 9.16.2018

Delicious change up from regular slaw dressing. I used it as topping for BBQ pulled pork open faced sandwiches. Yum!

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