This Asian broccoli salad is bright, tangy and savory – and is just as good fresh as it is after a day in the fridge!
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.
Keep leftovers covered in the fridge for up to 2-3 days.
Keywords: side dish, appetizer, Asian, vegan, vegetarian