Thai Broccoli Salad

Name: Thai Broccoli Salad
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4-6 serving(s)
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 of fresh mint; 1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds; 1/4 cup diced roasted red bell pepper

Submitted by ngibsonn

"Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam pla, a Thai cooking staple, lends richness."

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Ready In:: 2hrs 30mins
Ingredients:: 16
Serves:: 4-6

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 of fresh mint
¹⁄₃ cup toasted crushed peanuts or 3 tablespoons sesame seeds
¹⁄₄ cup diced roasted red bell pepper

directions

Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
Allow salad to marinate in refrigerator 1 to 2 hours.
Before serving, top with peanuts, sesame seeds or bell peppers.

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Reviews

A nice changed from the mayo laden broccoli salads that you se everywhere. Loved the addition of the miso. A light, refreshing salad that I will be serving often this summer. Note: does not hold well- left overs were kinda sad looking. "Marinating" can change the broccoli color, so don't let it sit too long.

BothFex