8 cups water
4 cups broccoli florets
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 T lime juice
1/2 t salt
1/2 cup shredded carrot
Bring broccoli to a boil and cook for 1-2 minutes until tender-crisp. Rinse under cold water; drain well. MixX chili sauce, lime juice and salt in a large bowl with a wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover and refrigerate at least 1 hour or until ready to serve.
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