Asian Broccoli Salad with Ginger Sesame Dressing
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Learn more →Ingredients
4 servings
For the salad
- 1 large head broccoli (about 1.5 lb), cut into small florets
- 2 cups purple cabbage, thinly shredded
- 3 green onions (green tops only), thinly sliced
- ⅓ cup dry-roasted almonds, roughly chopped
- 2 tbsp sesame seeds
For the dressing
- 3 tbsp tahini
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes (optional)
- ¼ tsp salt, or to taste
- 2–3 tbsp water, to thin
Instructions
- 1
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 90 seconds, until bright green and just barely tender when pierced with a fork. Drain immediately in a colander and rinse under cold running water until completely cool, about 1 minute.
- 2
Spread the blanched broccoli on a clean kitchen towel or paper towels and pat dry. Transfer to a large mixing bowl along with the shredded purple cabbage and sliced green onion tops.
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