Thai Broccoli Salad

• 1 teaspoon lime zest, finely chopped
• 3 limes or 1 lemon, juiced
• 1/4 cup miso
• 1 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 tablespoons nam pla (fish sauce) or 2 tablespoons soy sauce
• 3 cloves garlic, pressed
• 2 tablespoons date sugar or 2 tablespoons brown sugar
• 2 coarsely chopped serranos or 1 dried red Thai chile, chopped (for milder flavor, remove ribs and seeds)
• 4 cups broccoli florets, lightly blanched and coarsely chopped
• 1 cup shredded green cabbage
• 1/2 cup mung bean sprouts
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped of fresh mint
• 1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds
• 1/4 cup diced roasted red bell pepper

1. Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
2. Allow salad to marinate in refrigerator 1 to 2 hours.
3. Before serving, top with peanuts, sesame seeds or bell peppers.

lime zest, lemon, miso, sesame oil, ginger, fish sauce, garlic, sugar, serranos, broccoli florets, green cabbage, mung bean sprouts, fresh cilantro, mint, peanuts, red bell pepper

Taken from www.food.com/recipe/thai-broccoli-salad-26279 (may not work)