Broccoli Sesame Salad
Yield
8 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
|
*
|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
rice vinegar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
sesame oil
|
|
| 4 | tablespoons |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
rice vinegar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sesame oil
|
|
| 6E+1 | ml |
sesame seeds
toasted |
|
Directions
Wash broccoli, discarding leaves and toughest part of stem.
Blanch entire head in boiling water for one minute.
Rinse under cold water.
Break off florets and cut remaining stem (peeled, if desired) into 2 inch pieces.
Preheat oven to 450℉ (230℃).
Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil.
Roast at 450℉ (230℃). for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil.
Stir in 3 tablespoons sesame seeds.
When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat.
Sprinkle with remaining tablespoon sesame seeds.
Serve warm or at room temperature.
