Chili Crunch Broccoli Salad
Serves 420 mins prep33 mins cook
An upgraded version of a vibrant salad featuring broccoli, shiitake mushrooms, and vermicelli noodles, all tossed in a flavorful orange-ginger vinaigrette. This dish combines crunchy textures and bold flavors for a nutritious meal option.
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What you need
Instructions
1: Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Make the crunch mixture. Combine sesame seeds, onion granules, red pepper flakes, and salt in a small bowl and mix. Set aside. 3: Add the broccoli and shiitake mushrooms to the sheet pan, then top with sesame oil, avocado oil, and 1/3 of the crunch mixture. Toss to combine, drizzle with honey and the remaining crunch mixture. Roast for 15 minutes, then take the pan out, add the tamari soy sauce, and toss again. Place the pan back in the oven for another 15-18 minutes until crisp. 4: While the broccoli roasts, make the dressing. Add sesame oil, avocado oil, apple cider vinegar, tamari soy sauce, orange juice, honey, ginger, garlic, and pepper to a mason jar. Whisk or shake to combine and set aside. 5: Next, make the salad. Add the noodles, cabbage, edamame, cilantro, veggies, and peanuts to a large bowl. Add the dressing and toss.View original recipe