Peanut Broccoli Salad Recipes

Steps:

• Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
• Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
• In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
• Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

Steps:

• In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
• Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
• Throw the dried fruit and peanuts into the bowl as well and toss everything together.
• Cover and refrigerate - can be made up to 2 days in advance.

Steps:

• In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
• Chill for an hour or two.
• In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
• Add the dressing mixture; toss to coat.

Steps:

• Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
• Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.

Steps:

• Blanch broccoli florets in hot salted water for about 3 minutes.
• Refresh in a bowl of iced water and drain.
• Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed.
• Add broccoli, toss, and serve.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
• Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
• Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
• In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.