Broccoli Crunch Salad Recipe - Forks Over Knives

Ingredients

• 7 cups chopped fresh broccoli (2 heads)
• 1½ cups frozen shelled edamame, thawed
• 1 red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 carrot, grated
• ¼ cup peanuts, crushed
• 1 scallion, slivered
• ¼ cup tahini
• 2 tablespoons sriracha (optional)
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to taste