This recipe comes to me from a friend. Mark and I tried it at a summer picnic last year and I haven’t been able to stop thinking about it. I loved the chilled broccoli and the peanuty dipping sauce. Margaret graciously shared it with me this past spring and I just got around to making it today—I have a feeling it will be a regular for us all summer. 🙂
Blanche broccoli; thoroughly drain and refrigerate.
To make the peanut sauce:
- 1 cup smooth peanut butter
- 1/4 cup chopped cilantro (I HATE cilantro so I didn’t include this in my recipe and to be honest, it tastes great without it) 🙂
- 3 Tbs. low-sodium soy sauce or tamari
- 2 tsp. cider vinegar
- 2 cloves garlic, minced
- pinch cayenne pepper
Whisk peanut butter with 1 cup hot water–stir in remaining ingredients.