Thai Broccoli Salad Recipes

Steps:

• In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
• In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

Steps:

• Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
• Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
• In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
• Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

Steps:

• In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
• Whisk until well blended and set aside.
• Heat vegetable oil over medium high heat in a large skillet or wok.
• Add the broccoli, bell pepper, onions, and garlic.
• Stir fry for 4 minutes or until vegetables are JUST tender crisp.
• Remove from heat and stir in the peanut butter mixture.
• Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

Steps:

• 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.