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Thai Broccoli Salad

Servings 6 people
Calories 160kcal

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

[ultimate-nutrition-label id="" align=""]
PER SERVING: 160 cal, 9g fat (4g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 16g carb, 4g fiber, 701mg sodium

Nutrition

Calories: 160kcal | Carbohydrates: 16g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 701mg | Fiber: 4g