1 pound broccoli florets
1 pint cherry tomatoes
7 tablespoons olive oil, use divided
1-1/2 teaspoons kosher or fine sea salt
3/4 teaspoon freshly ground black pepper
¼ cup SunButter, any smooth variety
3 tablespoons brown sugar
2 tablespoons lime juice
1 to 2 tablespoons chili garlic sauce (depending on how spicy you want it)
1 tablespoon fish sauce
1/2 small green cabbage, shredded (about 4 cups shredded)
1-1/2 cups shelled edamame
1 cup shredded carrots
2 Fresno chilies, sliced
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
- Heat oven to 400°F. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 3 tablespoons oil, salt, and pepper, and toss to coat. Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
- In a large mixing bowl, combine the remaining 4 tablespoons oil with the SunButter, brown sugar, lime juice, chili garlic sauce, and fish sauce. Mix well.
- As soon as the broccoli and tomatoes are done, scrape them into the bowl with the dressing and stir well. Add extra salt and pepper if desired.
- Add the cabbage, edamame, carrots, and chilies, and toss to coat. Let cool. Can be eaten warm, room temperature, or cold.