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Asian Broccoli Salad

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5 from 2 reviews

Yield: 4-5 1x

Ingredients

Scale

2 heads of broccoli, cup into florets (about 4–5 cups of florets)
1/4 cup cashews, toasted in pan

For the dressing

1⁄4 cup sunflower seed butter
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon coconut vinegar
1 tablespoon coconut aminos
juice of 1⁄2 lime (about 1 tablespoon)
2 cloves garlic, chopped
1 teaspoon minced fresh ginger
1⁄2 teaspoon fine sea salt
1⁄2 teaspoon red pepper flakes

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Instructions

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.
Blend together all the ingredients for the dressing until smooth.*
Pour dressing over broccoli then add in the toasted cashews and mix until completely combined.
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.

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Asian Broccoli Salad