Peanut Broccoli Salad
1 large bunch broccoli, cut into florets
1/2 cup chunky peanut butter
1/2 cup olive oil
1/4 cup rice wine vinegar
1/2 cup orange juice
1 teaspoon Texas Pete hot sauce
2 large carrots, grated
2 green onion, sliced
Coarse salt and freshly ground black pepper
- Blanch broccoli florets in boiling salted water until crisp tender, about 3 minutes
- Refresh in a bowl of iced water and drain
- Using a large bowl, whisk together peanut butter, oil, vinegar, orange juice and hot sauce, season with salt and pepper
- Add broccoli, carrots and green onion and toss to coat