Ingredients
Units
Scale
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. sesame oil*
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. toasted sesame oil
- 1/4 tsp. ground ginger
- 1/2 tsp. salt
- 2 large heads fresh broccoli, about 24 oz.
- 1/2 cup chopped roasted, salted cashews
- 1/2 cup thinly sliced green onion
- 1 (8 oz.) can sliced water chestnuts, drained well, roughly chopped
Instructions
- In a large serving bowl whisk together chili sauce, sesame oil, vinegar, ginger, and salt until well combined. Set aside.
- Remove broccoli florets from stalks, break into bite-sized pieces. Transfer to bowl with chili sauce mixture.
- Using a vegetable peeler, peel away tough, woody exterior of broccoli stalks. Slice stalks into ¼-inch rounds and transfer to bowl with broccoli florets.
- Add cashews, green onion, and water chestnuts. Toss until broccoli is well coated in dressing.
- Let stand 15 minutes before serving.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*You can use a neutral-tasting oil like vegetable or grapeseed oil in place of the regular sesame oil. The toasted sesame oil adds lot of flavor and should not be skipped.