Broccoli dipped in Wonderful Peanut Sauce
Posted July 20, 2011 by
Ready Time 0 min Servings: 4


  • 1 bunch 1 1/2 lbs.
  • 1 cup smooth peanut butter
  • 3-4 tbsps light-colored honey
  • 1 cup hot water
  • 2-3 tbsps soy or tamari sauce
  • 1 1/2 tsps minced or crushed garlic
  • 2 tsps cider vinegar
  • 3-4 tbsps finely minced cilantro
  • salt to taste
  • cayenne to taste


Bring a large pot of water to a boil. In the meantime, trim and discard the tough stem end of the broccoli, and slice the rest lengthwise into about 6 to 8 hefty spears. When the water boils, lower the heat to a simmer, and plunge in the broccoli for 2 minutes if you like it tender-crisp, and for 3 minutes if you like it tender-tender. Drain in a colander, then put the broccoli under cold running water to cool it down. Drain thoroughly, then dry the broccoli by first shaking it emphatically and then by patting it with paper towels. Transfer to a zip style plastic bag, seal it, and store until use. Place the peanut butter and honey in a bowl. Add the hot water, and mash and stir patiently with a spoon or a small whisk until uniformly blended. Stir in the remaining ingredients, adding salt and cayenne to taste, and mix well. Serve right away, surrounded by steamed broccoli of any temperature. (You can also cover it tightly and refrigerate for up to a week. Let the sauce come to room temperature before serving.)