Thai Broccoli Salad

This is a recipe from the cookbook "A Celebration of Wellness" by James Levin (Penguin Group Inc., 1995). It's a terrific finely minced salad of broccoli, red pepper, cilantro and green onions, all tossed with a zesty orange-ginger-sesame Thai sauce.

Ingredients

• 3 cups broccoli, chopped
• 1 cup broccoli florets
• 1 cup red pepper, finely chopped
• ½ cup green onions, minced
• ¼ cup cilantro leaves, chopped
• 1 recipe Royal Orange Thai dressing (in this month’s recipe section)

Instructions

1. Cut away the tough outer stalk of the broccoli stem. Chop coarsely and place 3 cups in a food processor. Reserve 1 cup for florets. Pulse chop to a fine mince. Transfer to a large bowl and add the florets.
2. Pulse chop red pepper and onions in a food processor or cut by hand. Toss well.
3. Prepare the sauce, then mix in 1/3 cup, or to taste. Chill salad before serving.

Yields 4 Servings

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