Broccoli Salad with Peanut and Sesame dressing

Broccoli Salad
with Peanut/ sesame-ginger Dressing


Peanut Dressing:
• ¼ cup natural creamy peanut butter
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. soy sauce
• 1 tsp. sugar
• 1 tsp. toasted sesame oil
• 1 ½” piece ginger, peeled, finely grated
• Kosher salt
optional sesame seeds

• small heads of broccoli (about 1 lb. total)
• 2 mini seedless or small Persian cucumbers, thinly sliced
• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. unseasoned rice vinegar
• Kosher salt
• 2 Tbsp. dried cherries or cranberries
• Cilantro sprigs (for serving)


Peanut Dressing
• Slice stems from florets, cutting away as much stem as possible. Cut up larger florets into bite-size pieces. Peel stems and thinly slice. Combine florets and stems in a medium bowl. Add cucumbers, oil, and vinegar and toss to combine; season with salt.
• Spoon peanut dressing onto a platter and arrange salad over. Top with cherries or cranberries and cilantro.

Salad dressing and Assembly
• Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.
• Dressing can be made 1 week ahead. Cover and chill.

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