Ingredients:

  • 2 large heads of broccoli
  • 1 cup red cabbage, shredded
  • 1 cup carrots, grated or matchstick-cut
  • 0.5 cup red onion, finely diced
  • 0.5 cup edamame, shelled and thawed
  • 0.5 cup creamy peanut butter
  • 3 tbsp low-sodium tamari or soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup or honey
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1 tsp chili garlic sauce
  • 0.5 cup roasted peanuts, roughly chopped
  • 0.25 cup golden raisins
  • 2 tbsp toasted sesame seeds

Instructions:

  1. Slice the florets away from the main stem and then use your knife to shave them into tiny, 1/2 inch pieces until they look like green popcorn.
  2. Combine the broccoli, shredded cabbage, carrots, red onion, and thawed edamame in your largest bowl.
  3. In a separate small bowl, combine the creamy peanut butter, tamari, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and chili garlic sauce.
  4. Whisk vigorously until the sauce is glossy and completely smooth. If it’s too thick, add a teaspoon of warm water to help it loosen up.
  5. Add the golden raisins to the vegetable bowl first.
  6. Pour the peanut mixture over the vegetables and use two large spoons or clean hands to toss until every crevice of the broccoli is coated.
  7. Fold in the chopped roasted peanuts and toasted sesame seeds just before serving.
  8. Give it a taste. You might want an extra squeeze of lime or a pinch of salt depending on how salty your peanut butter was.
  9. Let the mixture sit for about 5 minutes until the cabbage begins to slightly soften.
  10. Transfer to a clean serving dish and garnish with a few extra sesame seeds for that professional look.