Thai Broccoli Salad Serves 4 to 6
Cilantro and mint add a refreshing kick to this zesty broccoli salad. Nam pla, a Thai cooking staple, lends richness.

Prep Time: 30 minutes
Marinating Time: 1 to 2 hours

1 teaspoon lime zest, finely chopped
3 limes or 1 lemon, juiced
1/4 cup miso
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons nam pla (fish sauce) or soy sauce
3 cloves garlic, pressed
2 tablespoons date sugar or brown sugar
2 coarsely chopped serranos or 1 dried red Thai chile, chopped (for milder flavor, remove ribs and seeds)
4 cups broccoli florets, lightly blanched and coarsely chopped
1 cup shredded green cabbage
1/2 cup mung bean sprouts
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup toasted crushed peanuts, or
3 tablespoons sesame seeds
1/4 cup diced roasted red bell pepper

1. 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.