Asian Broccoli Salad

So simple, so yummy!

3 c. broccoli florets, about 1” bite size

½ small clove garlic, finely grated

½ tsp. finely grated fresh ginger

1 tsp. honey

1 Tbsp. rice vinegar (or apple cider vinegar)

2 tsp. toasted sesame seed oil

2 tsp. soy sauce

2 tsp. toasted sesame seeds*

1 Tbsp. thinly sliced green, red or other mild onion

Blanch or steam broccoli for 2-3 minutes, just until bright green, but still crunchy.

Meanwhile, combine garlic, ginger, honey, vinegar, sesame oil and soy sauce in a large bowl.

Drain broccoli well, allowing excess moisture to steam away. Toss the hot broccoli with the garlic-ginger mixture, then allow to cool to room temperature. Spoon into serving bowl, stir in sesame seeds and green onion, and serve.

*If your seeds are not already toasted, simply toast for a couple of minutes in a dry skillet over medium-high heat (stir often), until fragrant and light brown.

Recipe created or adapted by Liz Talley, Urban Graze

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