Tangy Broccoli Salad

By jeknudson

Ingredients

• 2 tablespoons fish sauce
• 1 serrano chile pepper, thinly sliced*
• 1/2 cup dry roasted cashews
• 1/3 cup rice vinegar
• 1/4 cup vegetable oil
• 2 teaspoons sugar
• 1 bunch broccoli, about 1 1/2 pounds total
• 1/4 cup dried apricots, thinly sliced

Preparation

Step 1

In a large bowl, combine fish sauce, serrano pepper, cashews, rice vinegar, vegetable oil, and sugar; set aside. Cut tops off of broccoli and coarsely chop; add to bowl. Cut 1 inch from the bottom of the broccoli stems and peel off tough outer skin with a vegetable peeler; discard. Using a mandoline or the vegetable peeler, shave stems into ribbons; place into the bowl with the fish sauce mixture. Add dried apricots and toss to coat. Let stand for 15 minutes before serving. If desired, cover and chill salad up to 24 hours, stirring in the cashews just before serving.