Cold Thai Broccoli Salad Recipe


8 cups (2 L) water
4 cups (1 L) broccoli florets
1/4 cup (125 mL) Sweet Red Chili Sauce
1 tablespoon (15 mL) lime juice
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL)shredded carrot

Cold Thai Broccoli Salad


1. BRING water to boil in medium saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.

2. MIX chili sauce, lime juice and salt in large bowl with wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover.

3. REFRIGERATE at least 1 hour or until ready to serve.
Cold Thai Broccoli Salad Recipe 5 of 5

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