Asian Broccoli Salad - Feeding the Flock 23

 

ASIAN BROCCOLI SALAD

1 head broccoli, cut into pieces

1 cup cooked shelled edamame

½ cup sliced green onion

½ cup peanuts

Peanut sauce

¼ cup natural peanut butter

1 tbsp. rice vinegar

1 tbsp. soy sauce

1 tbsp. agave nectar (feel free to use honey if you want - I used the nectar because I had some in my cupboard I needed to use for something)

¼ tsp. toasted sesame oil

Hot water

Whisk all ingredients together until combined, with the exception of the hot water.  Only add water if it is too thick, 1 tbsp. at a time. Once it reaches the desired consistency, add to salad.

Cook the broccoli in boiling water for about about one minute then drain and rinse with cold water to halt the cooking process. Combine remaining ingredients and toss to combine. Sprinkle with peanuts and sesame seeds.

This recipe makes about 4-5 servings

Enjoy,

Don't forget to check out Crackerberries devotional.

Hummus

Edamame Hummus

5 cups Edamame (1½ cups shelled)

¼ cup lemon juice

2 tbsp lime juice

¼ tsp sesame seed oil

2 tbsp olive oil

1 tsp minced garlic

2 tbsp creamy peanut butter

3 tbsp extra virgin olive oil

1/8 tsp cayenne pepper

¼ tsp ground coriander seed

¼ tsp cumin

1 tsp kosher salt

Cook edamame in boiling water for 10-12 minutes; drain, cool and shell.

Add lemon juice, lime juice, garlic, peanut butter and edamame to food processor (I use a blender).  Blend until smooth.  Add remaining ingredients and blend until well combined.  You may need to add a couple tablespoons of water during the blending process.   Spoon into serving bowl; let chill for at least 4-6 hours (overnight is even better) to incorporate flavors.  Serve with sliced veggies or Jalapeno Ranch Popcorn Chips made by Popcorn Indiana.  (YUM)!

© Crackerberries 2012