Asian Broccoli Salad

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PaleOMG Asian Broccoli Salad

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Asian Broccoli Salad

  • Yield: 4-5 1x
Scale

Ingredients

  • 2 heads of broccoli, cup into florets (about 45 cups of florets)
  • 1/4 cup cashews, toasted in pan

For the dressing

Instructions

  1. Bring a large pot of water to boil. Once boiling, fill a large bowl with ice and water to create an ice bath. Place florets in the boiling water to cook for 1 1/2 minutes, until slightly tender, then remove with a slotted spoon and immediately dump into the ice bath to stop the cooking process and keep the broccoli tender. Once cooled, drain and pat dry.
  2. Blend together all the ingredients for the dressing until smooth.*
  3. Pour dressing over broccoli then add in the toasted cashews and mix until completely combined.
  4. Serve immediately!

Notes

*If dressing is too thick, add a tablespoon of water to thin it out. This consistency will depend on the amount of oil in the sunflower seed butter since all brands range.


PaleOMG Asian Broccoli Salad

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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5 thoughts on “Asian Broccoli Salad”

  1. Made this. LOVED it! Subbed with the almond butter and so quick and easy to make. I think this sauce would go great with chicken skewers too.

  2. I made this this last Sunday for a bbq and it was so good, everyone loved it! I subbed tahini for the sunbutter and it was great.

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