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Thai Broccoli Salad with Spicy Almond Dressing
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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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