Thai-Style Broccoli Salad

Preheat the oven to 400°F. Place the mung beans in a small saucepan with 3 cups cold water and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 25 to 30 minutes. If the beans are still a bit tough when the time is up, leave the saucepan covered for an additional 5 minutes. Drain any remaining water.

Peel and mince the garlic. Halve the lime. In a medium bowl, combine the minced garlic, juice from just half the lime, cashew butter, tamari, as much chile garlic sauce as you’d like, and 3 tbsp warm water. Whisk well and set cashew sauce aside.

Peel and mince the garlic. Add the minced garlic, cashew butter, chile garlic sauce, tamari, juice from just half the lime, and 3 tbsp of warm water to a medium bowl. Whisk the cashew sauce well to combine.

Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the cut broccoli florets and cook until browned in places and crisp-tender, about 4 to 6 minutes. Season broccoli with salt and pepper and toss with remaining lime juice and a pinch of sliced Thai chiles.

Spread just half of the cashew sauce on the bottom of large, shallow bowls. Top with chopped lettuce, cooked mung beans, roasted broccoli, and sliced cucumber. Sprinkle with mint leaves and remaining sliced Thai chiles and drizzle with remaining cashew sauce. Bon appétit!