Ingredients:
1 teaspoon lime zest, finely chopped
3 limes or 1 lemons, juiced
1/4 cup miso
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons nam pla (fish sauce) or 2 tablespoons soy sauce
3 cloves garlic, pressed
2 tablespoons date sugar or 2 tablespoons brown sugar
2 coarsely chopped serranos or 1 dried red Thai chile, chopped ( for milder flavor, remove ribs and seeds)
4 cups broccoli florets, lightly blanched and coarsely chopped
1 cup shredded green cabbage
1/2 cup mung bean sprouts
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds
1/4 cup diced roasted red bell peppers
Directions:
Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
Allow salad to marinate in refrigerator 1 to 2 hours.
Before serving, top with peanuts, sesame seeds or bell peppers.
Servings: 4-6
Time preparation: 30 min.
Time total: 150 min.