Description
Gluten Free, Vegan, Refined Sugar Free
Edamame broccoli salad is a more flavorful and mayo free version of the classic dish. It is made with crisp edamame, spicy thai red chiles, and a creamy peanut sauce to bring a unique spin to your dinner table that everyone will love.
Ingredients
Scale
Salad:
- 5 cups broccoli florets, chopped into 1″ pieces
- 3/4 cup shelled cooked edamame
- 1 red thai chile
- 3/4 cup matchstick carrots
- 1/4 cup raw peanuts
Peanut Sauce Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce or gluten free tamari
- 2 teaspoons sesame oil
- 2 tablespoons maple syrup
- 1 tablespoon almond milk
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon ginger
- Optional: dashes of cayenne to taste
- Optional: sesame seeds to garnish
Instructions
- Blanch broccoli:
- Cut broccoli into florets, measure out five cups.
- Bring a large pot of water to a boil on the stove.
- Once already boiling, add broccoli and keep at a boil, cook two minutes.
- Immediately strain broccoli and then pour into a bowl of ice water (this will stop the cooking process)
- Strain from water, pat dry, and place in mixing bowl to be combined with remaining ingredients.
- Dice red thai chile peppers
- Combine all salad ingredients in a bowl.
- In a small mixing bowl, combine all dressing ingredients and whisk until combined. If you want it thinner, add more milk one tbsp at a time.
- Pour dressing on top of salad, garnish with sesame seeds.
Notes
Don’t skip blanching the broccoli! Raw broccoli is super hard. You can also steam lightly if preferable.