Description
This Asian broccoli salad is bright, tangy and savory – and is just as good fresh as it is after a day in the fridge!
Ingredients
- 1 broccoli head, chopped into bite size florets
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil (or regular sesame oil)
- 2 teaspoons palm sugar or brown sugar
- 5 scallions, finely chopped
- Sesame seeds (optional)
- Salt and pepper to taste
Instructions
You can either steam or boil the broccoli for this recipe.
Steaming the broccoli: Place broccoli in a steam tray and place over boiling water. Steam for 5 minutes, or until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.
Boiling the broccoli: Bring a medium size pot of water with 1 teaspoon salt to boil. Add broccoli and blanch for 2-3 minutes, until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.
Assembling the salad: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour the mixture over the broccoli and add scallions. Toss and sprinkle a few sesame seeds on top. Season with salt and pepper if needed, and serve.
Notes
Keep leftovers covered in the fridge for up to 2-3 days.
Nutrition
- Serving Size:
- Calories: 190
- Sugar: 8.2 g
- Sodium: 1111.3 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 24.5 g
- Fiber: 8.6 g
- Protein: 10.8 g
- Cholesterol: 0 mg
