GERD Friendly 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
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- 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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