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.
Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2-inch pieces cut slantwise.
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.
In a small bowl combine soy sauce, vinegar, sesame oil, garlic, ginger, honey and chili flakes (if desired).
Combine broccoli, red onion, sesame seeds and almonds in a bowl and cover with dressing. Mix well. Serve hot or cold.