At long last, it is raining here and for the first time in I don’t know how long I am not watering the garden - ahhhh. Hose, hand, or natural watering aside things are going well despite the drought; the tomatoes are still going strong, I’m harvesting collards, swiss chard, and kale regularly, zucchini and yellow squash are prolific, and the fall bean and spinach crops are doing well.
Somewhere along the way, I ended up with 4 free broccoli plants. I’ve planted broccoli in the past but have stopped because it takes up a lot of space for a little return. Since they were free and I had a few pots in the garden I planted them and ended up with 2 nice multi-crown heads and 2 that totally flopped. One was completely bitten off at the base - I guess someone was very hungry.
When it’s too hot to turn on the stove I’m always looking for a summer salad that has protein, is easy to throw together, and tastes good - this salad meets the criteria.
Salad Ingredients:
- 1 medium head broccoli, very finely chopped into bite-sized pieces @ 3 - 4 cups
- 2-3 cups packed shredded red cabbage
- 1 cup shredded carrot
- 1 red bell pepper, diced
- 1/3 rd. cup diced onion - you can use either scallions or red onion
- ½ cup chopped fresh cilantro
For the dressing:
- ¼ cup natural creamy peanut butter
- 2 1/2 tablespoons low sodium gluten-free soy sauce or coconut aminos
- 1 tablespoon honey (or pure maple syrup to keep vegan)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil (or sub olive oil)
- 1-2 teaspoons fresh grated ginger
- 1 clove garlic, finely minced
- Optional: ¼ teaspoon red cayenne pepper, plus more if you like it extra spicy!
- 2 tablespoons warm water, to thin dressing
Chop all salad ingredients and put them in a bowl and set aside.
Make the dressing by whisking together the following ingredients in a small bowl: peanut butter, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cayenne pepper, and water. Drizzle over the salad and toss well to combine.
Enjoy!
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