This delicious Peanut Butter Ginger Broccoli Salad was inspired by the Thai dish Pra Ram. On its own, it is vegan, but feel free to add sautéed chicken or shrimp. We could eat it everyday. Enjoy.
Serves 4
Ingredients
- ½ cup thinly sliced scallions
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon of Soy Sauce, Tamari or Coconut Aminos
- 1 Maranatha Farm Ginger Coin, rehydrated
- 2 tablespoons Crunchy Peanut Butter (We love Maranatha brand of course )
- 1 tablespoon Maranatha Farm Wildflower Honey
- Salt, pepper, crushed red pepper
- 1 pound broccoli florets, cut into 1 ½- to 2-inch pieces
Method
- Steam the broccoli for ten minutes or until just tender.
- Meanwhile, make the dressing in a large bowl, combine the scallions, oil, lemon juice, soy sauce, ginger, peanut butter and honey, season with salt and pepper. Whisk until well combined, mashing the peanut butter until it dissolves.
- Add the broccoli to the dressing and stir to combine. Season with salt and pepper to taste. Add a pinch of crushed red pepper if you'd like some heat.