Thai Broccoli Salad
Servings 4 people
Ingredients
- 3 Cups Broccoli Florets cut small
- 2 Cups Shredded Broccoli Stalk
- 1 Cup Shredded Red Cabbage
- 1 Cup Shredded Carrot
- 1/2 Cup Dried Apricot, diced
- 1/4 Cup Fresh Cilantro, roughly chopped
- 1/4 Cup Fresh Basil, roughly chopped
- 1/4 Cup Peanuts
- 1/4 Cup Scallions, thinly sliced for garnish
Sauce
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Red Thai Curry Paste
- 1/2 Cup Coconut Milk (canned)
- 1 Teaspoon Salt
- 1 Tablespoon Sugar
- 2 Tablespoons Peanut Butter
- 1 Tablespoon Rice Wine Vinegar
Instructions
Make The Sauce
- In a small skillet over medium heat, add the vegetable oil. When the oil shimmers in the pan, it should be up to temperature, then add the curry paste, and cook for 30 seconds, breaking it up in the pan with a wooden spoon, and mixing with the oil to cook for a bit. Then add the peanut butter, and mix thoroughly, cooking for about 30 seconds more. Add the salt, sugar, coconut milk, and rice wine vinegar. Cook for 2 minutes, whisking to thoroughly combine.
- Add the mixture to a small bowl, and cover. Place it in the refrigerator to cool while you prepare the vegetables for the salad.
For The Salad
- In a very large bowl, add the broccoli florets, shredded broccoli stalk, cabbage, carrot, apricot, cilantro, basil, and peanuts. Toss well to combine.
- Pour the spicy peanut dressing over the vegetables, and toss well to combine. Cover, and refrigerate for 1 hour.
- Just before serving, top the salad with sliced scallions.