I’ve been using (and eating!) riced vegetables a lot lately. They’re just so easy and convenient. They cook quickly, can be added to so many dishes, and best of all, good for you! (For more riced vegetable ideas, click here, here, and here.) So, here’s another recipe involving riced vegetables. This time, I used riced broccoli as the basis for a delicious salad.
That’s a 15-ounce bag of riced broccoli from Trader Joe’s (fresh, not frozen). Although I enjoy raw broccoli, I decided to cook it, just to provide some variety, since I used lots of other raw veggies. I sauteed it for just a few minutes in two tablespoons sesame oil – an oil that I’ll also use in the dressing.
Once it was tender, I set it aside and let it cool in the skillet while I prepped the other ingredients. Next up: Brussels sprouts! These were big ones, so I trimmed the stem end and peeled off the outer layer of leaves, which can sometimes be tough.
Then I used my handy-dandy hand-crank food processor to shred them. I added three cups of shredded raw Brussels sprouts to the big bowl I was going to serve the salad in.
Next up: more veggies!
- 1 cup shredded carrots
- 4 radishes, sliced
- 1 bunch of scallions, thinly sliced (just white and light green parts)
- 1/2 cup chopped cilantro (yea, yea, I know it’s a herb and not a vegetable. Sue me.)
Final ingredient: 1 cup cashews, coarsely chopped.
By the time I was done peeling, trimming, slicing, and chopping, the broccoli on the stove had cooled, and I added that to the bowl as well.
Let’s make some dressing! You will need:
- 1/4 cup olive oil
- 2 tablespoons sesame oil
- 1 tablespoon almond or peanut butter (I used almond butter – a single-serve packet that I found at the store)
- juice from 2 limes
- zest from one of those limes
- 1 teaspoon stevia (you can use agave, honey, or another sweetener if you like. Just a little sweetness to balance out all that lime.)
You just have to stir it all together. I put it in a mason jar and shook shook shook shook it. Make sure the almond or peanut butter gets incorporated throughout, since that’s thickest ingredient.
Then, when you’re ready to serve, toss the dressing in with the salad, and that’s it! Finished dish!
I made this for a little dinner get-together with friends, and it was a big hit. Light and fresh, with lots of bold flavors and a variety of textures. Plus, everything is finely chopped so it’s easy to serve and eat. It’s a winner, baby!
Keep it up, David!
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