This Thai Broccoli Salad With Spicy Almond Dressing is my favorite lunch to make at the beginning of the week. I'll be able to chow down on this salad all week long! —Paige
Spicy Almond Dressing
Fresh Lime Juice
Fresh Ginger, Grated
Garlic Cloves, Grated or Finely Minced
Fresh Raw Broccoli Florets
medium carrots, peeled and cut into matchsticks
red bell pepper, cored and thinly sliced
cup frozen shelled edamame, thawed
fresh chopped cilantro
roasted peanuts, finely chopped
Sesame Seeds to Garnish
In This Recipe
Whisk all of the dressing ingredients together until well combined. Set aside.
Combine the 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!