Broccoli Salad with Peanut Sauce

Ingredients

• Broccoli

  Raw

  ⅜ bunch or 228g

• Edamame

  Frozen, unprepared

  ⅜ cup or 44g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ³⁄₁₆ cup, chopped or 19g

• Peanuts

  All types, raw

  ³⁄₁₆ cup or 27g

• Sesame seeds

  Seeds, whole, roasted and toasted

  ⅜ tsp or 2g

• Peanut butter

  Chunk style, without salt

  ⅛ cup or 24g

• Rice wine vinegar

  ⅜ tbsp or 6g

• Soy sauce

  Regular sodium, Shoyu

  ⅜ tbsp or 6g

• Honey

  ⅜ tbsp or 8g

• Sesame oil

  Salad or cooking

  ¹⁄₁₆ tsp or 0.2g

• Water

  Plain, clean water

  ⅜ tbsp or 6g

Directions

1. Heat a large pot of water until it is boiling.  Chop broccoli into florets and boil for 30 seconds.  Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain.
2. To make the peanut sauce: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire. Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds.

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