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sarah.bragg
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Make the Salad: Using a vegetable peeler, peel the broccoli stems to remove their tough, chewy outer layer. Trim off the tough ends and slice the stems ¼ inch thick all the way up to the florets. Cut off the sliced stems and set aside. Cut the florets into bite-size pieces (about 1 inch wide).
Heat 1 tablespoon of the grapeseed oil in a large nonstick skillet over medium-high heat. Add the broccoli stems (not the florets) and cook for 4 minutes, stirring occasionally.
Add the remaining 1 teaspoon grapeseed oil, the broccoli florets, soy sauce and lime juice; cook, stirring occasionally, for 5 minutes more. If the pan gets too dry, add water 1 tablespoon at a time. Reduce the heat to medium. Add the edamame and almonds, and cook for about 3 minutes more, until the nuts and edamame are lightly charred. Transfer the broccoli mixture to a serving platter.
Make the Sriracha Almond Butter Sauce: In a medium bowl, stir together the almond butter, sesame oil, soy sauce, lime juice, sriracha, honey and garlic.
Stir in warm water, 1 teaspoon at a time, until the mixture is a consistency that can be drizzled.
Drizzle the sauce over the broccoli and scatter the scallions on top. Enjoy immediately or at room temperature.