Healthy eating: Broccoli cashew salad | SteamboatToday.com

Healthy eating: Broccoli cashew salad







Salad

1 large head broccoli, cut into florets and diced stems

2 scallions, thinly sliced

1/4 cup chopped cashews

2 tablespoons sesame seeds

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Dressing

1/4 cup almond or peanut butter

3 tablespoons hot water

2 tablespoons low sodium soy or tamari sauce

1 tablespoon rice wine vinegar

1 teaspoon grated ginger

1 teaspoon honey

1/4 teaspoon sesame oil

Salt and pepper to taste

Combine dressing ingredients and blend until smooth. Place a steamer basket in a pot with a tight-fitting lid. Put an inch or two of water in the pot and bring to a boil. Steam the broccoli about three minutes, then plunge it into a large bowl of icy water. This blanching process will tenderize the broccoli and brighten the color. In a large bowl, stir together broccoli, scallions and cashews. Toss with dressing, and top with sesame seeds. Serves four.

Recipe provided by Tracy Zuschlag.