Asian Broccoli Salad

This Asian broccoli salad is bright, tangy and savory - and is just as good fresh as it is after a day in the fridge!

📝 Ingredients

• 1 broccoli head, chopped into bite size florets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil (or regular sesame oil)
• 2 teaspoons palm sugar or brown sugar
• 5 scallions, finely chopped
• Sesame seeds (optional)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1You can either steam or boil the broccoli for this recipe.
2. 2Steaming the broccoli: Place broccoli in a steam tray and place over boiling water. Steam for 5 minutes, or until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.
3. 3Boiling the broccoli: Bring a medium size pot of water with 1 teaspoon salt to boil. Add broccoli and blanch for 2-3 minutes, until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.
4. 4Assembling the salad: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour the mixture over the broccoli and add scallions. Toss and sprinkle a few sesame seeds on top. Season with salt and pepper if needed, and serve.