munchy crunchy broccoli salad

I love the broccoli from the February garden - it's amazingly aphid-free! This salad is perfect for tender, freshly-picked raw broccoli that is still winter sweet: 2cups roughly chopped broccoli - include stems and leaves! Make a sauce of: 1/2 cup oil, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/4 cup brown rice vinegar, 3 Tb peanut butter, 1/4 cup (or less to taste) honey or maple syrup, a sprinkle of red pepper flakes, salt and pepper, 1/4 cup chopped red onion