Trim broccoli stems and cut broccoli into bite-sized flowerets. (To cut broccoli without making a mess, cut through the stem and then pull apart the broccoli flower. This avoids getting little crumbs of broccoli all over the place as you do when you cut clear through it.) If the broccoli isnt really crisp, give it a dunk in cold water and then spin dry or dry with paper towels.

Mix together the lime juice, fish sauce, sweetener, and hot pepper flakes to make the dressing. Thinly slice the red onion, chop the mint, and chop the peanuts.

Toss the dried broccoli with the dressing, making sure that all the broccoli flowerets are well-coated with dressing. Add the sliced red onion, chopped mint, and chopped peanuts, toss again, and serve.

This was edible when it had been kept in the fridge overnight, but its definitely much better freshly made.