Asian Broccoli Salad

An Asian inspired salad. This can be served as a side dish to a meat meal, or combined with nuts or beans to make a light meal.

AuthorSelina RoseCategoryDifficultyBeginner
Yields1 Serving
 1 Head of Broccoli
 1 Medium Purple onion (chopped)
 1 tbsp Olive oil
 1 tbsp Sesame oil
 2 tbsp White vinegar
 ½ tsp Salt
 1 tsp Honey
 ¼ tsp Chili flakes (if desired)
 1 Clove Garlic (minced)
 1 tbsp Ginger (minced)
 1 tbsp Sesame seeds
 1 Handful Almond slices
1

Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2-inch pieces cut slantwise.

2

Bring a small pot of water to a boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and set aside.

3

In a small bowl combine soy sauce, vinegar, sesame oil, garlic, ginger, honey and chili flakes (if desired).

4

Combine broccoli, red onion, sesame seeds and almonds in a bowl and cover with dressing. Mix well. Serve hot or cold.

Ingredients

 1 Head of Broccoli
 1 Medium Purple onion (chopped)
 1 tbsp Olive oil
 1 tbsp Sesame oil
 2 tbsp White vinegar
 ½ tsp Salt
 1 tsp Honey
 ¼ tsp Chili flakes (if desired)
 1 Clove Garlic (minced)
 1 tbsp Ginger (minced)
 1 tbsp Sesame seeds
 1 Handful Almond slices

Directions

1

Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2-inch pieces cut slantwise.

2

Bring a small pot of water to a boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and set aside.

3

In a small bowl combine soy sauce, vinegar, sesame oil, garlic, ginger, honey and chili flakes (if desired).

4

Combine broccoli, red onion, sesame seeds and almonds in a bowl and cover with dressing. Mix well. Serve hot or cold.

Asian Broccoli Salad
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).