Crisp-tender broccoli florets and shredded purple cabbage get tossed in a glossy, ginger-spiked dressing built from tahini, coconut aminos, rice vinegar, and toasted sesame oil, with fresh garlic and grated ginger adding real bite. A quick blanch keeps the broccoli vibrant and just tender, while a rest in the dressing lets every piece soak up that deeply savory, slightly sweet flavor before serving. Crunchy dry-roasted almonds and a scatter of sesame seeds finish it off with texture in every forkful. It's the kind of salad that holds up well in the fridge, so it's a great make-ahead side or light lunch. This one's an easy win for a vegan spread — colorful, crunchy, and packed with flavor without any fuss.
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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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