Broccoli Salad with Peanut Dressing

healthyish salad peanut butter rice vinegar soy sauce sugar sesame oil ginger broccoli cucumber daikon cherry cilantro

Chris Morocco

4 servings

Source

Ingredients

¼ cup natural creamy peanut butter

2 Tbsp. unseasoned rice vinegar

1 Tbsp. soy sauce

1 tsp. sugar

1 tsp. toasted sesame oil

1 ½" piece ginger, peeled, finely grated

Kosher salt

2 small heads of broccoli (about 1 lb. total)

2 mini seedless or small Persian cucumbers, thinly sliced

1 3" daikon, peeled, thinly sliced

3 Tbsp. extra-virgin olive oil

2 Tbsp. unseasoned rice vinegar

Kosher salt

2 Tbsp. dried tart cherries

Cilantro sprigs (for serving)

Method

Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.

Do Ahead: Dressing can be made 1 week ahead. Cover and chill.

Slice stems from florets, cutting away as much stem as possible. Cut up larger florets into bite-size pieces. Peel stems and thinly slice. Combine florets and stems in a medium bowl. Add cucumbers, daikon, oil, and vinegar and toss to combine; season with salt.

Spoon peanut dressing onto a platter and arrange salad over. Top with cherries and cilantro.