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Asian Broccoli Salad

This Asian broccoli salad is bright, tangy and savory – and is just as good fresh as it is after a day in the fridge!

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Ingredients

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.

Keywords: side dish, appetizer, Asian, vegan, vegetarian

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