Paleo Asian Broccoli Salad with Ginger Sesame Dressing

Total time35 min

Prep time20 min

Cook time5 min

Paleo Asian Broccoli Salad with Ginger Sesame Dressing

This crisp, colorful salad is built on blanched broccoli florets and shredded purple cabbage, tossed with a creamy tahini-based dressing that gets its punch from fresh ginger, grated garlic, and a hit of coconut aminos in place of traditional soy sauce. Toasted sesame oil and rice vinegar round out the dressing with tang and depth, while a touch of honey balances the sharper flavors. A quick blanch keeps the broccoli bright and just tender, and letting the salad sit for ten minutes lets every floret soak up that ginger-sesame flavor. Roughly chopped dry-roasted almonds and a scatter of sesame seeds add the final crunch right before serving. It's a vibrant, nourishing side dish that fits neatly into a Paleo way of eating, and it holds up well for make-ahead lunches or a quick side at dinner. One bite and the combination of crunchy vegetables, nutty dressing, and toasted seeds makes it clear why this one earns a permanent spot in the rotation.

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Ingredients

4 servings

For the salad

1 large head broccoli (about 1.5 lb), cut into small florets
marketside BROCCOLI FLORETS Campos Borquez Broccoli
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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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