Broccoli & cucumber salad
100%
1
By Shannon Hagel
Broccoli & cucumber salad
BROCCOLI & CUCUMBER SALAD
(Makes 4 servings)
Updated at: Thu, 17 Aug 2023 03:45:17 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
9
Low
Nutrition per serving
Calories245.7 kcal (12%)
Total Fat15.9 g (23%)
Carbs23.3 g (9%)
Sugars11.5 g (13%)
Protein8 g (16%)
Sodium369 mg (18%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ cupnatural peanut butter
1 Tbspcoconut aminos
or soy sauce
2 tsphoney
or maple syrup
½ tspground ginger
or 2 tsps fresh grated ginger
2 tspapple cider vinegar
2 Tbspwater
warm, to thin dressing, OPTIONAL: a dash of sriracha or hot sauce
1 lbbroccoli florets
cut into bite-size pieces
2seedless cucumbers
small, thinly sliced
2 Tbspextra-virgin olive oil
salt
to taste
pepper
to taste
2 Tbspdried cranberries
Instructions
Step 1
TO MAKE THE DRESSING: Place all the dressing ingredients into a mason jar and shake well to incorporate. (This will keep for a week in the refrigerator).
Step 2
TO MAKE THE SALAD: combine the broccoli and cucumbers in a medium bowl. Add the olive oil, salt and pepper, and toss well to combine
Step 3
Place the salad on a platter and spoon the peanut dressing over it. Top with cranberries and serve.
