As you probably know by now, I love all Asian food, and this salad is a lovely combination of crunchy broccoli, edamame beans and peanuts and the creamy peanut sauce.
Serves 4 to 6
1 large head of broccoli, cut into small florets
1 cup shelled cooked edamame beans
1/2 cup thinly sliced green onions
1/2 cup salted peanuts
1 batch peanut sauce (recipe below)
black sesame seeds, for garnish
Peanut sauce
1/4 cup natural peanut butter
1 tbsp rice wine vinegar
‘1 tbsp soy sauce
1 tbsp honey
1/4 to 1/2 tsp sesame oil
1 to 2 tbsp hot water, as needed to thin out the sauce
For the peanut sauce
Whisk all the ingredients together until well combined. if the sauce is too thick, whisk in 1 tbsp of hot water, and if it’s still too thick, whisk in another until it’s the consistency you like for pouring over the salad.
Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. use a strainer to transfer them into a bowl of iced water, which will immediately halt the cooking process.
Drain.
Now add the remaining ingredients, including the peanut sauce and toss until combined.
Serve immediately, garnished with the sesame seeds, if desired