Chili-Crunch Broccoli Salad
Serves 420 mins prep30 mins cook
A satisfying salad featuring chili-crunch broccoli, shiitake mushrooms, and chopped vermicelli rice noodles. This dish is enhanced with a ginger dressing and a variety of toppings, making it flavorful and nutritious.
0 servings
What you need
Instructions
1: Preheat oven to 400°F. Line a sheet pan with parchment paper and set aside. 2: Combine sesame seeds, onion granules, pepper flakes, sugar, and salt in a small bowl and mix. 3: Add the broccoli and shiitake to the sheet pan with sesame and avocado oil, soy sauce, and the crunch. Toss to combine and roast for 25-30 minutes, tossing a few times. 4: Make the dressing by adding all ingredients and whisking together. 5: In a large bowl, add noodles, cabbage, cilantro, and peanuts. Toss and then add the dressing, tossing again. Next, add the roasted veggies and toss. 6: Top with extra sesame seeds and chopped scallions.View original recipe