Thai Broccoli and Red Pepper Salad

2 stalks broccoli, florets and stalks included
1 medium red pepper, seeded and thinly sliced
2 scallions, chopped
1/2 bunch fresh cilantro, chopped
2 tbsp sesame seeds

For the dressing:
1/2 cup orange juice
1 tbsp peanut oil
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 clove garlic, minced
1/2 tsp ground ginger


Peel the hard outer layer off of your broccoli stalks. Cut the broccoli florets and stalks into nice bite-sized pieces.

Bring 3 cups of water to a simmer in a medium sauce pan. Drop the broccoli pieces in for 1 minute and blanch them . . . but barely. Remove from the heat and strain. In a large bowl, combine the broccoli, red pepper, scallions and chopped cilantro. In a small bowl, whisk together all of the ingredients for your dressing. Pour over the broccoli mixture and toss together until everything is lightly coated and serve at room temperature. Sprinkle with some sesame seeds to make the presentation. Pour yourself a large glass of lemon water over ice and enjoy with the salad!

(Recipe from