I have partnered with Goya Foods for feature
What is your Meatless Monday go to dish? Goya challenged me with a creative Meatless Monday recipe and I had to use Goya Coconut Milk and/or Cream of Coconut. This recipe is a hybrid. I make a peanut sauce we all love and then took the contents of a standard broccoli salad and instead of the vinegar and mayo, I used my peanut dressing. Hence, the Spicy Thai Broccoli Salad. It was a hit!
My peanut sauce has a bit of a twist from a standard peanut sauce recipe. I use coconut milk and instead of red pepper flakes I use chili powder. It has a kick! The key thing to note is my peanut sauce recipe makes more than you need for the broccoli salad, so keep the rest in a jar to use for another meal that week!
If you like this recipe, try my other recent Goya recipe HERE!
Ingredients
- Salad
- 2 Heads Broccoli (just the florets, cut into bite-size pieces)
- 1/4 cup of Craisins or raisins
- 1/8 cup sunflower seed kernels (sliced almonds are good too instead)
- Peanut sauce
- 1/2 cup chunky peanut butter
- 1/2 cup Goya Coconut Milk
- 3 tbsp rice vingear
- 3 tbsp soy sauce
- 1 tbsp of Wok or sesame oil
- 1 tsp minced garlic
- 1 tsp finely chopped ginger
- 1/8 tsp chili powder
Instructions
- Mix all together for the sauce and pour over salad ingredients. You can serve right away or chill and omit the sunflower kernels for right before serving.
Goya has partnered with the Meatless Monday campaign to promote Goya;s “Can Do” initiative. For every can of Goya Coconut Milk purchased in November and December, Goya will donate products to Feeding America. The food will then be distributed to families in need at local food banks across the country. The ‘Can Do’ campaign is part of Goya Gives, a national initiative committed to supporting local communities through social and environmental causes. By the end of the year, Goya will donate at least 600,000 pounds of food.
