Print Asian broccoli salad
The key to this quick and easy way with broccoli is not to oversteam it – it should retain a little crunch. You could also add a little finely minced garlic or ginger for more of a kick. Goes well with chicken or fish.
Ingredients
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 large head of broccoli, cut into florets, stems finely sliced
- 1 tbsp sesame seeds
- Salt & pepper
Method
- Whisk the soy sauce, vinegar, oil and honey in a large bowl until blended. Season.
- Steam the broccoli florets and stems for 5 minutes or until tender. Set to one side to cool.
- In a heavy pan, add the sesame seeds and stir over a medium heat until golden.Transfer the seeds to a clean dish to cool.
- Combine the broccoli and half the sesame seeds in the bowl containing the vinegar and oil mixture. Leave to marinate at room temperature for a minimum of half an hour, stirring occasionally.
- Using a slotted spoon, transfer the broccoli to a serving dish and then pour over the dressing.
- Sprinkle over the remaining sesame seeds and serve with fish or chicken.
