Crisp broccoli florets get a quick blanch to lock in that bright green color and crisp-tender bite, then get tossed with shredded purple cabbage and sliced green onions for crunch and color. The dressing is where this one really shines: creamy tahini whisked with coconut aminos, rice vinegar, toasted sesame oil, fresh ginger, and garlic builds a glossy, savory-sweet sauce with real depth. A short rest lets the broccoli soak up all that ginger-sesame flavor before it gets finished with roasted almonds and a scatter of sesame seeds for texture in every bite. It's a make-ahead friendly side that holds up well in the fridge, making it an easy one to prep for lunches or a potluck. This salad is a great fit for a dairy free table, with nothing on the plate leaving you wondering about hidden dairy — just clean, bold flavors from start to finish.
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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.
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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