Tahini & Lime Broccoli Salad

Serves 4 | Prep Time: 15-20 minutes | Cook Time: none

A beautiful raw broccoli salad with some Thai flavors. The broccoli can be roasted as well. Adapted from chef Lidey Heuck .

Ingredients

2 lbs broccoli (stems included)
¾ cup thinly sliced scallions, white and green parts (3 to 5 scallions)
½ cup lightly salted roasted peanuts, roughly chopped
½ cup regular tahini
1 grated garlic clove
½ cup fresh lime juice (from about 4 limes)
2 tbsp well toasted sesame seeds
2 tbsp soy sauce or tamari (if gluten free)
2 tsp hot honey
1 jalapeño, thinly sliced
1 cup roughly chopped fresh cilantro and mint (either herb works, but optimal with both

Chef Tips

For some added probiotics I would recommend adding in a handful of sauerkraut.

Preparation

Step 1

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 attachment of a mandolin or a sharp knife, julienne the stems and place them in a large bowl.

Step 2

Roughly chop the florets and add them to the bowl, along with the scallions and peanuts.

Step 3

In a small bowl, combine the tahini, lime juice, soy sauce, hot honey, garlic (if using) and whisk until smooth. If the dressing is too thick, add 1-2 tbsp of water. If the dressing feels too thin, add 1-2 tbsp more tahini.

Step 4

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.

Step 5

Just before serving, sprinkle over the toasted sesame seeds, add the fresh herbs and toss well.