Thai Broccoli Salad With Spicy Almond Dressing

• Spicy Almond Dressing
• 4 teaspoons Almond Butter
• 1 teaspoon Sriracha sauce
• 4 tablespoons Soy Sauce
• 4 teaspoons Rice Vinegar
• 1/2 teaspoon Sesame Oil
• 1 teaspoon Fresh Lime Juice
• 1 teaspoon Fresh Ginger, Grated
• 2 Garlic Cloves, Grated or Finely Minced
• Salad
• 6 cups Fresh Raw Broccoli Florets
• 3 medium carrots, peeled and cut into matchsticks
• 1 red bell pepper, cored and thinly sliced
• 1 cup cup frozen shelled edamame, thawed
• 4-5 Scallions, Sliced
• 1 cup fresh chopped cilantro
• 1/2 cup roasted peanuts, finely chopped
• Sesame Seeds to Garnish

1. Whisk all of the dressing ingredients together until well combined. Set aside.
2. Combine the salad ingredients in a large bowl. Drizzle with dressing and toss thoroughly to combine. I like to use clean hands to really work the dressing into the florets. Just take a couple minutes and make sure the veggies are totally coated. Taste for salt and pepper and adjust as needed.
3. Serve immediately or refrigerate until ready to serve. I think it's best the next day!

almond butter, sriracha sauce, soy sauce, rice vinegar, sesame oil, lime juice, fresh ginger, garlic, salad, fresh raw broccoli, carrots, red bell pepper, scallions, cilantro, peanuts, sesame seeds

Taken from food52.com/recipes/63440-thai-broccoli-salad-with-spicy-almond-dressing (may not work)