Crisp broccoli florets get a quick blanch to keep their color bright and their texture crunchy, then toss with shredded purple cabbage and sliced green onions for a salad that's as colorful as it is crisp. 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 deeply savory, umami-rich sauce with just enough sweetness from honey to balance the tang. A rest at room temperature lets the broccoli soak up all that flavor before a final toss with roasted almonds and sesame seeds adds the perfect crunch. It's a vibrant, make-ahead side that holds up well in the fridge, making it an easy option to have on hand throughout the week. This one's a genuinely solid pick for a gluten free spread, whether you're serving it alongside grilled protein or eating it straight from the bowl.
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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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