Tangy Broccoli Salad

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   In a large bowl, combine fish sauce, serrano pepper, cashews, rice vinegar, vegetable oil, and sugar; set aside. Cut tops off of broccoli and coarsely chop; add to bowl. Cut 1 inch from the bottom of the broccoli stems and peel off tough outer skin with a vegetable peeler; discard. Using a mandoline or the vegetable peeler, shave stems into ribbons; place into the bowl with the fish sauce mixture. Add dried apricots and toss to coat. Let stand for 15 minutes before serving. If desired, cover and chill salad up to 24 hours, stirring in the cashews just before serving.

* Per serving · 4 servings · Values may vary.

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