Broccoli Crunch Salad
Thomas J. Story
Raw broccoli chopped into tiny pieces is combined with aromatic vegetables and edamame, then generously dressed with an aioli spiked with Fly By Jing’s now legendary chili crisp.
How to Make It
1
Cut broccoli into small florets and roughly chop. In a large bowl, combine broccoli, edamame, scallions, carrot, and celery.
2
Make the chili crisp aioli: In a small bowl, place Vegenaise, chili crisp, and rice wine vinegar. Whisk to combine.
3
Drizzle the broccoli mixture with half the chili crisp aioli. Toss to combine. Taste and add more aioli if desired.
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Ingredients
For the Salad
1 lb broccoli (or enough to make 5 cups of florets)
1 cup blanched edamame
1 bunch scallions, thinly sliced
1 cup shredded carrot
1 cup thinly shaved celery
For the Chili Crisp Aioli
1 ½ cups Vegenaise
2 tbsp rice wine vinegar
Directions
1
Cut broccoli into small florets and roughly chop. In a large bowl, combine broccoli, edamame, scallions, carrot, and celery.
2
Make the chili crisp aioli: In a small bowl, place Vegenaise, chili crisp, and rice wine vinegar. Whisk to combine.
3
Drizzle the broccoli mixture with half the chili crisp aioli. Toss to combine. Taste and add more aioli if desired.
We only recommend things we love. If you buy something through our site, we might earn a commission.
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