Broccoli Salad With Peanuts and Tahini-Lime Dressing
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it’s made, though its components can be prepared in advance to save time.
- Serves: 6 persons
- 2pounds broccoli (see Tip)
- ¾cup thinly sliced scallions, white and green parts (3 to 5 scallions)
- ½cup lightly salted peanuts, finely chopped
- ⅓cup tahini
- ¼cup fresh lime juice (from about 2 limes)
- ¼cup toasted sesame oil
- 2tablespoons soy sauce or tamari
- 2teaspoons honey or agave
- 1garlic clove, finely grated
- A few dashes of hot sauce, plus more to taste
- ⅓cup chopped fresh cilantro or mint
Step 1Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
Step 2Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
Step 3In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
Step 4Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)