Peanut-Mustard-Miso Broccoli Salad recipe

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Ingredients

2 heads broccoli, broken into florets
6 tablespoons apple cider vinegar
½ cup smooth natural peanut butter
¼ cup prepared yellow mustard
¼ cup white miso
2 tablespoons sesame oil
2 tablespoons water
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
½ teaspoon Korean red chili pepper flakes (gochugaru)
4 green onions, chopped
3 carrots, minced
1 bunch fresh cilantro, leaves chopped

Nutrition Info

195.7 calories
carbohydrate: 15 g
cholesterol: : -
fat: 13.1 g
fiber: 4.9 g
protein: 8.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 497.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 10 minutes.

  2. Whisk vinegar, peanut butter, mustard, miso, sesame oil, water, garlic, ginger, and red pepper flakes together in a large bowl until dressing is smooth, stir in green onions.

  3. Mix steamed broccoli, carrots, and cilantro into dressing until evenly coated.

Recipe Yield

8 cups

Recipe Note

I had a craving for satay and felt that I should include yellow mustard into my meal somehow. I went out on a limb and I loved the results!

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