Asian Broccoli Salad

The peanut and sesame dressing is what makes this crisp salad so delicious. The key is just to barely cook the broccoli and immediately rinse with cold water to prevent further cooking.

1. Microwave or boil broccoli in a small amount of water for about 3 minutes or just until barely tender.  Drain and rinse with cold water until no longer warm.  Put in serving bowl.
2. Add peppers, carrots, edamame and green onions.
3. Dressing: combine  soy sauce,  water peanut butter, vinegar, honey, lemon juice, sesame oil, garlic, ginger and sriracha. Pour over top of vegetables and toss. Serve garnished with nuts.

5 cups chopped broccoli (florets and stems)
1 ½  cups thinly sliced red bell pepper
1 ½  cups thinly sliced carrots
1cup shelled cooked edamame 
½ cup chopped green onions
¼ cup soy sauce
2 tbsp water
1 tsp peanut butter
4 tsp rice wine vinegar
4 tsp honey
1 tsp  lemon juice
1 tsp sesame oil
2 minced garlic cloves
1 tsp minced ginger root
1 tsp sriracha or to taste
1/3 cup toasted chopped peanuts

Nutritional Analysis Per Serving

Calories 172
Protein 9.6g
Carbohydrate 18g
Fiber 4.5g
Fat 8.3g
Saturated Fat 1.0g
Cholesterol 0mg
Sodium 347mg

Serves 6

Nutritional Watch: This is a vegetable that you can eat every day.  It is rich in vitamins A,B, C, E and K and is also high in calcium.  One cup has 300 mg of calcium, one third of your daily requirement.