Author Notes
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
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Ingredients
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Spicy Almond Dressing
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4 teaspoons
Almond Butter
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1 teaspoon
Sriracha sauce
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4 tablespoons
Soy Sauce
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4 teaspoons
Rice Vinegar
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1/2 teaspoon
Sesame Oil
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1 teaspoon
Fresh Lime Juice
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1 teaspoon
Fresh Ginger, Grated
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2
Garlic Cloves, Grated or Finely Minced
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Salad
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6 cups
Fresh Raw Broccoli Florets
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3
medium carrots, peeled and cut into matchsticks
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1
red bell pepper, cored and thinly sliced
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1 cup
cup frozen shelled edamame, thawed
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4-5
Scallions, Sliced
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1 cup
fresh chopped cilantro
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1/2 cup
roasted peanuts, finely chopped
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Sesame Seeds to Garnish
Directions
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Whisk all of the dressing ingredients together until well combined. Set aside.
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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.
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Serve immediately or refrigerate until ready to serve. I think it's best the next day!
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