Ingredients
For the salad:
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2 small heads broccoli
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1/3 - 1/2 of a large head of cauliflower
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1 8-oz package Pho rice noodles
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1/2 cup snap peas, cut on a bias
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1 bunch scallions, cut on a bias (I use the white and light green parts)
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1/4 cup roasted salted cashews, chopped (you can also use peanuts if you prefer)
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2 tablespoons sesame seeds
For the dressing
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1/4 cup peanut butter, melted
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2 garlic cloves, grated with a microplane
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2 tablespoons sesame oil
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1/4 cup + 1 tablespoon soy sauce
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Juice of 1 1/2 lemon
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1/2 teaspoon garlic powder
Directions
Boil a large pot of water.
- Peel the broccoli stem with a Y peeler (this removes the more fibrous exterior so it’s easier to eat) and trim the bottom off. Peel the leaves off the cauliflower.
- Blanche the broccoli and cauliflower by placing them in the boiling water for 1-2 minutes. Remove them from the pot and immediately place in a bowl of ice water to stop the cooking. Let cool for several minutes.
- Cook the rice noodles according to package instructions and rinse with cold water. Keep the noodles in ice water while you assemble the rest of the salad so they don't stick together.
- Finely chop the broccoli and cauliflower and add them to a large bowl—you should have an even amount of each.
- Stir in the snap peas and scallions.
- Toast the sesame seeds and cashews in a sauté pan over medium heat for about 8 minutes, flipping every two minutes so they don't burn.
- In a medium bowl, whisk together all of the dressing ingredients. Whisk everything as you add each ingredient so it stays smooth and the peanut butter doesn't harden.
- Pour the dressing over the vegetables and stir to evenly coat. To serve, plate the rice noodles, then top with the salad. Garnish with toasted sesame seeds and cashews. Enjoy!
What You'll Need
What You'll Need
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