Broccoli Salad with Peanut Dressing - 17g Carbs, 4g Fiber
From: American Institute for Cancer Research
Order Up Cancer Prevention
Sesame stir-fry is a take-out favorite, but is often loaded down with
fats and oils. This recipe makeover features all the flavor of a
traditional Sichuan dish with cancer protection to boot. Broccoli
is a nutritional powerhouse, packed with fiber, beta-carotene, folate,
potassium and vitamin C. It's also rich in sulphoraphane, a phytochemical
being studied for its cancer-fighting properties. Steam cooking the
broccoli helps it retain even more of these nutrients. Mix it up with
peppers, onions and a sweet and tangy peanut sauce for an authentic flavor.
4 cups broccoli florets
1 medium red bell pepper, cut in thin strips, about 1 cup
1/3 cup red onion, cut in thin crescents
3 Tbsp smooth peanut butter, natural and unsweetened
2 tsp roasted sesame oil
1-2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 Tbsp reduced-sodium soy sauce
2 tsp agave syrup
Pinch of salt
Ground black pepper
Red pepper flakes, optional
Place steamer basket in large saucepan. Add water to depth of 1 inch.
Cover and bring the water to boil. Add broccoli, cover and steam over medium-high heat until tender-crisp, 3 minutes. Transfer broccoli to
mixing bowl. Add bell pepper and onion.
In small bowl, combine peanut butter and sesame oil. Add vinegar, lime
juice, soy sauce and agave and whisk until dressing is smooth. Season
dressing to taste with salt and pepper. Pour dressing over vegetables
and use fork to toss until salad is well coated. Sprinkle on red pepper
flakes, if using, and mix to combine. Cover, and refrigerate the salad
for 1 hour before serving, or up to 24 hours. Toss well before serving.
Servings: 4
Nutrition per Serving: 146 Calories, 9g Fat, 2g Sat Fat, 6g Protein,
17g Carbs, 4g Fiber, 255mg Sodium
