Thai Broccoli Salad

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Thai Broccoli Salad

 

Serves 4 to 6

Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam

pla, a Thai

cooking staple, lends richness.

 

Prep Time: 30 minutes

Marinating Time: 1 to 2 hours

 

1 teaspoon lime zest, finely chopped

3 limes or 1 lemon, juiced

1/4 cup miso

1 tablespoon toasted sesame oil

2 teaspoons grated fresh ginger

2 tablespoons nam pla (fish sauce) or soy sauce

3 cloves garlic, pressed

2 tablespoons date sugar or brown sugar

2 coarsely chopped serranos or 1 dried red Thai chile, chopped (for

milder flavor, remove ribs and seeds)

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

 

1. Combine first nine ingredients and toss well with broccoli, cabbage, bean

sprouts,

cilantro and mint. Allow salad to marinate in refrigerator 1 to 2 hours.

Before serving,

top with peanuts, sesame seeds or bell peppers.

 

Nutrition Facts Per Serving:

Calories: 22

Fat: 11

% fat calories: 40

Cholesterol: 0

Carbohydrate: 27

Protein: 10

 

Source: healthwell.com

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