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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam pla, a Thai cooking staple, lends richness. Ingredients:
1 teaspoon lime zest, finely chopped |
3 limes or 1 lemon, juiced |
1/4 cup miso |
1 tablespoon toasted sesame oil |
2 teaspoons grated fresh ginger |
2 tablespoons nam pla (fish sauce) or 2 tablespoons soy sauce |
3 cloves garlic, pressed |
2 tablespoons date sugar or 2 tablespoons brown sugar |
2 coarsely chopped serranos or 1 dried red thai chile, chopped (for milder flavor, remove ribs and seeds) |
4 cups broccoli florets, lightly blanched and coarsely chopped |
1 cup shredded green cabbage |
1/2 cup mung bean sprouts |
1/3 cup chopped fresh cilantro |
2 tablespoons chopped fresh mint |
1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds |
1/4 cup diced roasted red bell pepper |
Directions:
1. Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
2. Allow salad to marinate in refrigerator 1 to 2 hours.
3. Before serving, top with peanuts, sesame seeds or bell peppers.
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