The photo isn’t pretty, but the food was delicious!
I actually whipped this up fully expecting it to be blah (hence the lame photo). I hardly paid attention to what I was adding. So when I tasted it and loved it, I immediately scrambled to jot down what I thought I had added and recruited the husband to make another batch to verify.
The dressing is nice and creamy, thanks to the almond butter. It reminds me a bit of an Asian coleslaw recipe that always seems to show up on potluck tables, only richer and less sweet.
I’m so glad I have that second batch of dressing ready to go in the fridge to make another salad in the next couple of days!
Asian Broccoli Salad
- 4 smallish heads of broccoli
- 1/2 small onion, diced
- 2-3 tbsp sunflower seeds
- 2 cups snap peas, chopped in half
- 3 tbsp tamari
- 1/3 cup almond butter
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp olive oil
- 1/4 tsp chili flakes
- couple of dashes black pepper
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger