Thaibroccolisalad Recipes

SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING

Steps:

• Whisk together all ingredients and set aside.
• Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
• Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
• Toss the salad well and top with salted peanuts and additional chilis.
• Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

THAI NOODLE BOWLS WITH BROCCOLI

Steps:

• Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
• Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
• Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
• Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
• While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
• Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

THAI BROCCOLI SLAW

Steps:

• In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
• In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

THAI STYLE BROCCOLI SALAD

Steps:

• In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes.
• Whisk until well blended and set aside.
• Heat vegetable oil over medium high heat in a large skillet or wok.
• Add the broccoli, bell pepper, onions, and garlic.
• Stir fry for 4 minutes or until vegetables are JUST tender crisp.
• Remove from heat and stir in the peanut butter mixture.
• Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.

THAI BROCCOLI SALAD

Steps:

• Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
• Allow salad to marinate in refrigerator 1 to 2 hours.
• Before serving, top with peanuts, sesame seeds or bell peppers.

THAI-STYLE BROCCOLI WITH GARLIC

Steps:

• Stir fish sauce with sugar until dissolved; set aside.
• Drop broccoli florets into a saucepan of boiling water.
• Cover and boil 2- 3 minutes.
• Drain.
• Heat oil in wok over medium heat.
• Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
• Add fish sauce mixture to remaining oil.
• Add broccoli and stir until blended with seasonings and heated through.
• Turn out onto serving dish and top with garlic.