Broccoli is considered as one of the most protein packed vegetables available and also considered as one the inexpensive superfoods available. They are rich in antioxidants and boasts of many cancer fighting properties, so that’s many reasons to load up on broccoli. Make this light and quick recipe for weeknight dinners or as a side for a asian spread. Broccoli, Baby spinach, Purple cabbage, Carrot (Gajjar), Snow peas, Orange, Raw Peanuts (Moongphali), Extra Virgin Olive Oil, Soy sauce, Sesame (Gingelly) Oil, Sriracha sauce, Ginger, Honey, Orange 1 Broccoli , cut into florets 1 cup Baby spinach , any salad leaves 50 grams Purple cabbage , shredded 1 Carrot (Gajjar) , finely julienned 10 to 12 Snow peas 1 Orange , peeled and segmented 2 tablespoons Raw Peanuts (Moongphali) , crushed Extra Virgin Olive Oil , for cooking as needed For the dressing 1 tablespoon Soy sauce 1 tablespoon Sesame (Gingelly) Oil 1 tablespoon Sriracha sauce , or any asian styles hot sauce 1 teaspoon Ginger , grated 1/2 tablespoon Honey Orange , Zest of one 10 20 To begin making the Broccoli Orange Asian Salad recipe, prepare all the vegetables and fruit required.Zest the orange and save it for the dressing before you segment it.In a grill pan/pan drizzle some olive oil and grill or saute the broccoli and snow peas until they are slightly charred on a high flaming while continuously stirring it around. It should take around 2 to 3 minutes.Now assemble the salad by layering a plate with salad leaves, then spread the purple cabbage and carrots.Place the warm broccoli and snow peas on top and finally place the orange segments.In a small mixing bowl, add all the ingredients of the dressing and whisk it all together until it thickens and emulsifies with a glossy appearance.Now drizzle the dressing just before serving and sprinkle crushed peanuts on top.Serve Broccoli Orange Asian Salad along with Tomato Noodle Soup and Whole Wheat Rosemary Focaccia Bread Recipe for a healthy and delicious weekday dinner.