Name: Peanut-Mustard-Miso Broccoli Salad recipe
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

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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

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.
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.
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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