Broccoli and Edamame Salad with Peanut Dressing
Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Ingredients
Dressing:
- 1/2 fresh lime juice only
- 1/4 cup toasted sesame seed oil
- 3 tablespoons honey
- 2 tablespoons tahini
- 3 tablespoons creamy peanut butter
- 1 teaspoon chili oil
- 1 garlic clove grated
- 1 teaspoon fresh ginger grated
- kosher salt to taste
- 1 tablespoon hot water plus additional for thinner consistency (optional)
Salad:
- 2 cups broccoli slaw
- 1 cup shelled edamame cooked
- 1 1/2 cups chopped raw broccoli
- 1/2 cup English cucumber quartered and chopped
- 1/4 cup fresh mint chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup salted peanuts roughly chopped
- toasted sesame seeds for garnish (optional)
Instructions
To make dressing:
- In bowl, whisk lime juice, toasted sesame seed oil, honey, tahini, peanut butter, chili oil, garlic, ginger and salt, to taste. Add hot water, adding additional, if necessary, until dressing reaches desired consistency. Set aside.
To make salad:
- In large bowl, combine broccoli slaw, edamame, broccoli, cucumber, mint, cilantro and peanuts. Toss with dressing to combine and garnish with toasted sesame seeds, if desired.