This vibrant salad tosses crisp-tender broccoli florets with shredded purple cabbage and sliced green onions, all coated in a rich, savory dressing built from tahini, coconut aminos, toasted sesame oil, fresh ginger, and a touch of honey. Blanching the broccoli for just 90 seconds keeps it bright green and snappy, while a quick ice-water rinse locks in that crunch before it soaks up the ginger-sesame dressing. A finishing scatter of dry-roasted almonds and sesame seeds adds toasty crunch to every bite, balancing the tang of rice vinegar and the gentle heat of red pepper flakes. It's a colorful, texture-packed side dish that comes together in under 20 minutes and holds up beautifully as leftovers. This one is a great pick for a vegetarian table, whether you're serving it alongside grilled tofu, dumplings, or noodle bowls. Make it once and it'll earn a permanent spot in your weeknight rotation.
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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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