Roasted Broccoli SunButter® Coleslaw
Number of portions: 24
Size of portions: 1 Serving
4 pounds Broccoli florets, trimmed
4 pints Cherry tomatoes
1 3/4 cups Olive oil
2 Tbsp Kosher salt
1 Tbsp Black pepper
1 cup SunButter
3/4 cup Brown sugar
1/3 cup Lime juice
1/4 to 1/2 cup Chili garlic sauce
1/4 cup Fish sauce
4 cups Cabbage, shredded
6 cups Edamame, shelled
4 cups Carrots, shredded
8 Fresno chilies, sliced
1. Heat oven to 400°F. Place the broccoli and tomatoes on a rimmed baking sheet. Drizzle with 3/4 cup oil, salt, and pepper, and toss to coat. Bake for 10 to 15 minutes or until the broccoli starts to brown and the tomatoes soften and start to pop open.
2. In a large mixing bowl, combine the remaining 1 cup oil with the SunButter, brown sugar, lime juice, chili garlic sauce, and fish sauce. Mix well.
3. As soon as the broccoli and tomatoes are done, scrape them into the bowl with the dressing and stir well. Add extra salt and pepper if desired.
4. Add the cabbage, edamame, carrots, and chilies, and toss to coat. Let cool. Can be eaten warm, room temperature, or cold.