Broccoli Salad with Peanut Sauce | The Kitchen Scout

Ingredients

• 1 large head broccoli, cut into small florets (about 6 cups)
• 3 cups shredded Napa cabbage
• 1 can black-eyed peas, drained and rinsed *
• 1 red pepper, thinly sliced
• 1 bunch scallions, chopped (green and white parts)
• sliced almonds, for garnish
• black sesame seeds, for garnish
• 3 cloves minced garlic
• 1-inch slice fresh ginger, peeled
• 1/2 cup peanut butter (plain or crunchy)
• 1/3 cup soy sauce or tamari
• 1/3 cup rice wine vinegar
• 3 Tablespoons sesame oil
• 1 Tablespoon honey
• 1 1/2 teaspoons red pepper flakes and 1 teaspoon hot chili oil OR
• 1/2 teaspoon Sriracha sauce, more to taste
• * 1 1/3 cups cooked edamame may be substituted for the black-eyed peas