Crisp broccoli florets get blanched to a vibrant green and just-tender bite, then tossed with shredded purple cabbage and green onion for a colorful, crunchy base. The dressing brings real Mediterranean pantry staples into the mix — tahini, extra virgin olive oil, fresh ginger, garlic, and a touch of honey whisked into something silky and deeply savory. A scatter of dry-roasted almonds and sesame seeds finishes the bowl with just the right amount of crunch in every forkful. Letting the salad rest for a few minutes before serving lets the broccoli soak up all that garlicky, gingery flavor, so every bite is well-seasoned rather than dressed on top. It's a vegetable-forward, olive oil–based dish built on whole plants and good fats, which makes it a genuinely solid pick for anyone eating the Mediterranean way. Serve it as a light lunch or a colorful side, and it holds up well enough to make ahead for busy weeknights.
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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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