Sweet and Sour Broccoli Salad (serves 4)
Took lightly cooked broccoli florets and added chopped celery, cucumber and unsalted peanuts (seem to be putting nuts in everything at the moment!) and made a simple dressing of Sriracha sauce, a few drops of Tabasco sauce and Seasoned Rice Vinegar (Kame brand). Simple and tasty. Would be good in a lunch box or on a picnic.
1 head of broccoli – cut into small florets
1/2 an English cucumber – diced
2 sticks of celery – chopped
2 tbsp. Sriracha sauce
A few drops of Tabasco sauce
1 tbsp. Seasoned Rice Vinegar
Cook broccoli florets until al dente (won’t take long), drain and cool (run under cold water so florets don’t keep on cooking).
Place florets, cucumber and celery in a bowl.
Mix Sriracha sauce, Tabasco sauce and Seasoned Rice Vinegar together, pour over salad and toss.
