Name: Broccoli Salad With Peanut Dressing
Yield: 4 servings
Ingredients: ¼ cup natural creamy peanut butter; 2 Tbsp. unseasoned rice vinegar; 1 Tbsp. soy sauce; 1 tsp. sugar; 1 tsp. toasted sesame oil; 1 ½" piece ginger, peeled, finely grated; Kosher salt; 2 small heads of broccoli (about 1 lb. total); 2 mini seedless or small Persian cucumbers, thinly sliced; 1 3" daikon, peeled, thinly sliced; 3 Tbsp. extra-virgin olive oil; 2 Tbsp. unseasoned rice vinegar; Kosher salt; 2 Tbsp. dried tart cherries; Cilantro sprigs (for serving)

Image may contain Dish Food Meal Plant Platter Vegetable Bowl and Broccoli

Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen

The raw broccoli salad at Emily and Emmy Squared showed us that broccoli can be delicious even when squeaky raw. The secret? Over-the-top flavor from a creamy peanut dressing and pops of sweetness from dried cherries.

Recipe notes

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