CHILI CRUNCH CHOPPED VERMICELLI SALAD

CHILI CRUNCH BROCCOLI, SHIITAKE & CHOPPED VERMICELLI SALAD WITH ORANGE-GINGER VINAIGRETTE! This is an upgrade of an older recipe of mine—it is 🤌🤌 🔥 🔥 • For the broccoli: 4 cups broccoli, cut into tiny bite sized pieces 2 cups shiitake mushrooms, thinly sliced 2 tbsp sesame seeds 1 tbsp onion granules ½ tbsp red pepper flakes ½ tsp salt 1 tbsp sesame oil 2-3 tbsp olive or avocado oil 2 tbsp tamari soy sauce • For the dressing: 1 tbsp sesame oil 1/4 cup avocado or olive oil 2 tbsp apple cider vinegar 2 tbsp tamari soy sauce 1/4 cup freshly squeezed orange juice 1 tbsp honey 1 tbsp grated ginger 1 garlic clove, grated or finely minced 1/4 tsp pepper • For the salad: 2½ ounces vermicelli rice noodles, cooked according to package and chopped into bite sized pieces 1/2 cup fresh chopped cilantro 1/2 cup chopped peanuts 3 cups shredded purple cabbage 1 cup edamame • Toppings: Extra sesame seeds • Instructions: 1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2️⃣Make the crunch mixture. Combine sesame seeds, onion granules, red pepper flakes and salt in a small bowl and mix. Set aside. 3️⃣Add the broccoli and shiitake to the sheet pan, then top with the sesame oil, avocado oil and 1/3 of the crunch mixture. Toss to combine, then drizzle with honey and the remaining crunch mixture. Roast for 15 minutes, then take the pan out, add the soy sauce and toss again. Place the pan back in the oven for another 15-18 minutes, until crisp. 4️⃣While the broccoli roasts, make the dressing. Add the sesame oil, avocado oil, apple cider vinegar, soy sauce, orange juice, honey, ginger, garlic and pepper to a mason jar. Whisk or shake to combine and set aside.5️⃣Next, make the salad. Add the noodles, cabbage, edamame, cilantro, veggies and peanuts to a large bowl. Add the dressing and toss. • Would you try?

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2️⃣Make the crunch mixture. Combine sesame seeds, onion granules, red pepper flakes and salt in a small bowl and mix. Set aside. 3️⃣Add the broccoli and shiitake to the sheet pan, then top with the sesame oil, avocado oil and 1/3 of the crunch mixture. Toss to combine, then drizzle with honey and the remaining crunch mixture. Roast for 15 minutes, then take the pan out, add the soy sauce and toss again. Place the pan back in the oven for another 15-18 minutes, until crisp. 4️⃣While the broccoli roasts, make the dressing. Add the sesame oil, avocado oil, apple cider vinegar, soy sauce, orange juice, honey, ginger, garlic and pepper to a mason jar. Whisk or shake to combine and set aside.5️⃣Next, make the salad. Add the noodles, cabbage, edamame, cilantro, veggies and peanuts to a large bowl. Add the dressing and toss.