All You Need
- 8 cups (2 L) water
- 4 cups (1 L) broccoli florets
- 1/4 cup (50 mL) Thai Kitchen® Sweet Red Chili Sauce
- 1 tbsp (15 mL) lime juice
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) shredded carrot
In medium saucepan, bring water to boil. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.
In large bowl, whisk chili sauce, lime juice and salt until well blended. Add broccoli and carrots; toss to coat well. Cover.
Refrigerate at least 1 hour or until ready to serve.