This is the second time I've whipped up this salad for lunch. It is so fresh, crunchy, full of color and flavor. If you aren't a fan of heat start with only 1 tablespoon of sriracha and taste the dressing before moving forward. We like the heat so 2 tablespoons was perfect for us. As always, you can change up the vegetables you use, using what you like and have on hand. This recipe could be easily doubled and will stay fresh in the frig for 3-4 days.
Salad:
- 3 1/2 cups chopped fresh broccoli florets
- 3/4 cup frozen, cooked shelled edamame
- 1/2 medium red onion, finely chopped (my onion was huge so I used about 1/4 of it)
- 1/2 red bell pepper, finely chopped
- 1 carrot, grated
- 1/4 cup dry roasted peanuts, chopped
- 1 scallion, slivered
In a large bowl add all of the prepared salad ingredients.
Toss well to combine the salad mixture.
Dressing:- 1/4 cup tahini
- 2 tablespoons sriracha
- 1 tablespoon apple cider vinegar
- fresh ground black pepper to taste
- water
Add all of the dressing ingredients to a measuring cup and give it a good stir. Start adding water, 1 tablespoon at a time until it gets to the consistency you enjoy! I used 3 tablespoons.
Pour all of the dressing over the salad mix.
Toss to coat all the veggies with the dressing.
Serve for a light lunch or as a side dish.
Enjoy!!!
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