Thaibroccolisalad Recipes

Steps:

• Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
• Allow salad to marinate in refrigerator 1 to 2 hours.
• Before serving, top with peanuts, sesame seeds or bell peppers.

Steps:

• In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
• Whisk until well blended and set aside.
• Heat vegetable oil over medium high heat in a large skillet or wok.
• Add the broccoli, bell pepper, onions, and garlic.
• Stir fry for 4 minutes or until vegetables are JUST tender crisp.
• Remove from heat and stir in the peanut butter mixture.
• Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

Steps:

• Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
• Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
• Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
• Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

Steps:

• Stir fish sauce with sugar until dissolved; set aside.
• Drop broccoli florets into a saucepan of boiling water.
• Cover and boil 2- 3 minutes.
• Drain.
• Heat oil in wok over medium heat.
• Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
• Add fish sauce mixture to remaining oil.
• Add broccoli and stir until blended with seasonings and heated through.
• Turn out onto serving dish and top with garlic.

Steps:

• In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
• In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
• While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
• Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

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:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.