Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. This slaw is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish with fresh Thai basil) Toss with tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. Finally, this salad is best the day it’s made, though its components can be prepared in advance to save time.
Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth.
Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)
2 pounds broccoli (avoid crowns without stems)
3/4 cup thinly sliced scallions, white and green parts (3 to 5 scallions)
1/2 cup lightly salted peanuts, finely chopped
1/3 cup tahini
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup toasted sesame oil
2 tablespoons soy sauce or tamari
2 teaspoons honey or agave
1 garlic clove, finely grated
A few dashes of hot sauce, plus more to taste
1/3 cup chopped fresh cilantro or mint
❤️ Brainstash Inc.