Chinese Broccoli Salad with Sesame Sriracha Dressing

You can make this salad a couple of hours ahead of time. Just refrigerate and toss again just before serving.

📝 Ingredients

• 4 bunches Chinese Broccoli (about 1 1/2 pounds)
• 1 clove garlic (minced)
• 2 tablespoons ponzu sauce (or soy sauce if you prefer)
• 1 teaspoon sriracha sauce (or more)
• 2 tablespoons toasted sesame oil

👨‍🍳 Instructions

1. 1Fill a large bowl with water and ice. Set aside.
2. 2Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.
3. 3Heat about 1-inch of water in a large lidded pot or wok, bring to boil. Lay stems in an even layer over the boiling water and place leaves across the top. Cover and steam 3 to 5 minutes, to desired tenderness.
4. 4With a slotted spoon, transfer broccoli to ice bath.
5. 5While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and sriracha sauce in a small bowl then slowly drizzle in sesame oil, whisking constantly. Set aside.
6. 6Transfer cooled broccoli with a slotted spoon to a serving bowl. Pat dry with a clean kitchen towel or paper towels.
7. 7Drizzle dressing over broccoli and toss to coat evenly. Serve.