Broccoli Salad with Almond and Chile Dressing

Serves 6 to 8
Time 40 min
Broccoli Salad with Almond and Chile Dressing

A highly flavorful dressing featuring almond butter, ginger, garlic, dates and chile pepper makes a delicious accompaniment to broccoli and bean sprouts. Serve it over soba noodles if you like.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    1/2 cupalmond butter
    1 1/2 tablespoonslemon juice
    2 tablespoonschopped pitted dates, raisins or prunes
    1 tablespoonchopped fresh ginger
    2 clovesgarlic, roughly chopped
    1/2 teaspoonfine sea salt or 1 tablespoon reduced-sodium tamari
    1/2 smallserrano pepper (optional), finely chopped
    2heads broccoli, cut into florets and lightly steamed
    1/3 cupchopped fresh cilantro, plus more for garnish
    1 1/2 cupsmung bean sprouts

Exclusively for Prime members in select ZIP codes.

Method

In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and 1/3 cup water until smooth. 


Transfer dressing to a large bowl, add broccoli and cilantro and toss well. 


Cover and marinate for up to 1 hour. 


Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.

Nutritional Info

Serving Size

Calories

150

Total Fat

10g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

180mg

Total Carbohydrate

10g

Dietary Fiber

3g

Total Sugars

5g

Protein

6g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.