3-4 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/4 cup natural creamy peanut butter
2 T low-sodium soy sauce
2 T cup water
1-2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces (I didn’t add the scallion since I already had green onions in the salad)
3/4 inch fresh ginger, finely grated
2 T honey
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts (or walnuts)
Steam broccoli in a steamer basket over a large pot of boiling or 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Toss the veggies with sauce. Coarsely chop the peanuts, sprinkle them on top and serve.
Found this recipe at Nutrition Wise.