This Thai Broccoli Salad is my answer to the neglected broccoli that always seems to linger in the fridge by the end of the week.
It’s from this book- The Home Cook’s Guide to Journaling!
With a spicy, flavorful dressing and a mix of other leftover veggies like carrots and bell peppers, it transforms fridge cleanout ingredients into something fresh and exciting. It’s a simple, delicious way to make eating your veggies feel less like a chore and more like a treat.
It will fill up a 32oz. deli container. That would make a nice picnic meal for two!
Now I am currently daydreaming of picnic season… Sigh.
Here’s what you’ll need!
Make your dressing! I used chunky peanut butter cuz that’s what we had. Use creamy if you have it.
Or use chunky if you’re a chunky peanut butter family.
All the health in the bowl!
Dressing enters the picture. Toss toss toss.
It gets even better as time goes on!
There’s so much crunch and flavor.
Thai Broccoli Salad
serves 2
recipe adapted from The Home Cook’s Guide to Journaling
for the dressing:
1 tablespoon peanut butter
2 teaspoons Sriracha
2 teaspoons soy sauce (or tamari)
2 teaspoons rice vinegar
1 teaspoon sesame oil
1 teaspoon freshly squeezed lime juice
1/2 tsp. grated fresh ginger
1 garlic clove, mincedfor the salad:
2 cups broccoli florets
1 medium carrot, peeled and chopped into matchsticks
½ red bell pepper, seeded and thinly sliced
2 green onions, sliced
1/3 cup coarsely chopped fresh cilantro
1/2 cup roasted peanuts
2 teaspoons sesame seeds
To make the dressing, whisk the peanut butter, Sriracha, soy sauce (or tamari), rice vinegar, sesame oil, lime juice, ginger, and garlic together until combined. Add 1 teaspoon of water at a time if it seems too thick. Set aside.
Combine the broccoli, carrot, pepper, onions, cilantro, peanuts, and sesame seeds in a large bowl. Drizzle with the dressing and toss thoroughly, making sure the veggies are completely coated.
Serve immediately, or refrigerate until ready to serve.
