ASIAN BROCCOLI SALAD WITH PEANUT SAUCE #easysalad #vegan

In the event that we should eat our broccoli — and word has it that we should — I'm almost certain that this plate of mixed greens is the best approach. It is made with 6 basic fixings, including a simple nut sauce that is ensured to transform pretty much anything it contacts into tasty gold.

Besides, it very well may be made in around 15 minutes, or anyway long it takes your pot of water to bubble.

The outcome is a basic serving of mixed greens that makes the ideal side dish. Or on the other hand you can even include some cooked chicken or meat or tofu to transform it into a principle dish, and serve it over rice or quinoa. Simple peasy. Or on the other hand more precisely, simple broccoli-y. ;)

This Asian Broccoli Salad formula is made with crisp and straightforward fixings, and beat with a scrumptious shelled nut sauce.

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INGREDIENTS:
BROCCOLI SALAD INGREDIENTS:

• 1 large head broccoli, cut into small florets
• 1 cup shelled cooked edamame
• 1/2 cup thinly-sliced green onions
• 1/2 cup peanuts
• 1 batch peanut sauce (recipe below)
• sesame seeds, for garnish

PEANUT SAUCE INGREDIENTS:

• 1/4 cup natural peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 1 tablespoon honey or agave nectar
• 1/8 teaspoon toasted sesame oil
• 1-2 tablespoons hot water, as needed to thin the sauce

DIRECTIONS:
TO MAKE THE BROCCOLI SALAD:

1. Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds if desired.

TO MAKE THE PEANUT SAUCE:

1. Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

For more detail : bit.ly/2qmBP1g

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