Peanut Broccoli Salad

Instructions

1. In a large pot of boiling water, blanch the broccoli for 2-3 minutes until bright green and tender-crisp. Remove and transfer to ice water to stop cooking.
2. In the same pot, add edamame and blanch for 2 minutes. Drain and cool.
3. In a large bowl, combine the blanched broccoli, edamame, chopped green onions, and bok choy.
4. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, salt, and pepper until smooth.
5. Pour the dressing over the salad ingredients and toss to coat evenly.
6. Sprinkle chopped peanuts and sesame seeds on top before serving.

Chef’s Tips

• Feel free to add other vegetables such as bell peppers, carrots, or snap peas for extra crunch and nutrients.
• For a bit of heat, add red pepper flakes to the dressing.
• This salad can be made ahead of time; just add the dressing before serving to keep it fresh.

Nutrition (per serving)

Approximately 250 calories, 10g protein, 24g carbs, 15g fat

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