Easy Ginger-Almond Broccoli Salad
I’m not a big fan of broccoli that’s nearly raw, but this salad works. Kripalu guests absolutely love it. The dressing is rich and creamy with almond butter and toasted sesame oil, sweet with...
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Cooking tools:
- Mandoline
- Fine-mesh sieve
- Grater
- Peeler
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 1/4 cups small broccoli florets
- 1 1/4 cups scrubbed and shredded carrots
- 1 1/4 cups shredded bok choy (leaves and bulbs sliced crosswise superthin)
- 1/2 cup paper-thin slices red radish (use a mandoline)
- 3 tablespoons almond butter
- Grated zest and juice of 1 lime
- 2 tablespoons honey, brown rice syrup, or agave nectar
- 1 tablespoon toasted sesame oil
- 2 1/2 teaspoons minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon fine sea salt
- Pinch of cayenne pepper
- 1 1/2 tablespoons chopped fresh cilantro
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