Chopped Thai Broccoli Salad
Chopped Thai Broccoli Salad with riced broccoli, carrots, red pepper, spring onion and roasted cashews dressed in a simple almond butter sauce | Paleo + Vegan
Nutrition Facts
Ingredients
Instructions
Roughly chop the broccoli into small florets. Wash and peel the outer layer of the broccoli stem and then chop that into small pieces as well.
Pulse the florets and stems in a food processor or blender until the broccoli is small and grainy and about the size of rice. Depending on the size of your blender or food processor you may need to do this is a few batches.
You can also grate the broccoli using a box grater using the large holes.
Heat a large skillet over a medium heat with a tablespoon of sesame oil. Add the garlic and cook for a minute. Add the riced broccoli and sauté another 5 or 6 minutes until the broccoli is tender and hot. Remove from the heat and transfer to a large salad bowl.
Add the carrots, red pepper, spring onions, cilantro and cashews to the salad bowl and toss to combine.
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Continue Reading at Asaucykitchen →Chef's Notes
If using tamari or soy sauce instead of coconut aminos only add 1 teaspoon to begin with. Tamari and soy are much saltier than coconut aminos so you may find that you don't need as much.
Notes
If using tamari or soy sauce instead of coconut aminos only add 1 teaspoon to begin with. Tamari and soy are much saltier than coconut aminos so you may find that you don't need as much.
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