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.
Ingredients
- 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 or broccoli 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
Instructions
- 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.
Notes
PER SERVING: 160 cal, 9g fat (4g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 16g carb, 4g fiber, 701mg sodium
