Cilantro and mint add a refreshing kick to this zesty broccoli salad. Fish sauce, a Thai cooking staple, lends richness; substitute soy sauce to make this a vegan dish.
Recipe Ingredient Details:
1 teaspoon grated lime zest
Juice of 3 limes or 1 lemon
1/4 cup miso
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
5 teaspoons low-sodium fish sauce or soy sauce
3 cloves garlic, pressed
2 tablespoons date sugar or brown sugar
2 coarsely chopped serrano chiles or 1 dried red Thai chile, chopped (seed for less heat)
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
Whirl first nine ingredients (lime zest through chile pepper) in a blender or food processor until pureed.
Combine broccoli, cabbage, bean sprouts, cilantro, and mint in a large serving bowl. Drizzle with dressing to taste; toss well to combine. Allow salad to marinate in refrigerator for 1-2 hours.
Before serving, top with peanuts or sesame seeds and bell peppers.
Recipe Additional Notes:
PER SERVING: 160 cal, 9g fat (4g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 16g carb, 4g fiber, 701mg sodium
Wed, 2004-09-29 12:36