Recipe for vegan broccoli salad with spicy sesame peanut dressing
Broccoli and I aren't the best of friends. I know it's good for me, and I know I should love it, but somehow, the shrubby little florets and I just aren't a match made in heaven. As with other foods I don't love, I tend to pair broccoli with something I do love. Something sweet, something salty, something chocolate -- okay, I don't really do that, but maybe I should try it -- or, most often, something spicy. This recipe hits the salty and spicy notes. I serve it at room temperature, though you could add some tofu and serve it over hot rice, too. One thing I know for sure: you'll love the sauce, and that will help you love the broccoli. It works for me.
Vegan broccoli salad with spicy sesame peanut dressing
1 large bunch (approximately 1 lb) broccoli, cut into florets (reserve stems for another dish)
2 Tbsp reduced-sodium soy sauce
2 Tbsp peanut butter
1 Tbsp sesame oil
1 tsp shao hsing wine
1/2 tsp Sriracha
2 Tbsp water
Pinch of kosher salt
Pinch of fresh black pepper
White or black sesame seeds (or some of each), toasted, for garnish
Bring a sauce pan of water to a boil, and fill a mixing bowl with cold water and ice cubes.
Drop the broccoli florets into the boiling water. Cook for one minute. Scoop out the broccoli with a strainer or slotted spoon, and drop into the ice water. (This will stop the cooking and set the bright green color.)
In a blender, combine the soy sauce, peanut butter, sesame oil, shao hsing wine, Sriracha, 2 tablespoons of water, salt, and pepper. Blend until smooth.
Drain the broccoli and add to a serving bowl. Pour on just enough of the peanut dressing (you might have leftover dressing; refrigerate it for up to two weeks.), and toss gently. Sprinkle with sesame seeds.
Other recipes that use these pantry ingredients:
Vegan coleslaw with peanut dressing, from Gluten-Free Goddess
Goi cuon with peanut hoisin dipping sauce, from Sunday Nite Dinner
Spinach with sesame and garlic, from Simply Recipes
Honey-Sriracha Buffalo wings, from White on Rice Couple
Lemon-ginger chicken with broccoli, from Tigers & Strawberries