Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, broccoli sesame salad. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Drain, and transfer to a large bowl. Place the broccoli in a large serving bowl and set aside. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, and salt. Place the sesame seeds in a dry skillet set over medium heat.
Broccoli Sesame Salad is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Broccoli Sesame Salad is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook broccoli sesame salad using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Broccoli Sesame Salad:
- Prepare 2 cups broccoli
- Make ready 2 tbsp roasted sesame
- Prepare 1 1⁄2 tbsp sesame oil
- Get 1⁄2 tsp rice vinegar
- Take 1⁄2 tsp soy sauce
- Take 1⁄2 tsp pink Himalayan salt
In a large skillet, heat olive oil until hot, but not smoking. This Asian sesame broccoli salad is crunchy, zesty, garlicky, and full of sesame flavor! It's made with a simple dressing of toasted garlic, rice wine vinegar, soy sauce, and sesame oil. Add in some red pepper flakes for a spicy kick!
Instructions to make Broccoli Sesame Salad:
- Cut broccoli into bite-size pieces
- Bring a pot of water to a boil and add in 1 tsp of salt after the water boils
- Boil broccoli for 2 minutes and then place the broccoli into a bowl of ice water for 2 minutes and drain well
- Add roasted sesame, soy sauce, salt, vinegar, and sesame oil and mix well with the broccoli. OR, mix the dressing ingredients in a small bowl first before adding them to the broccoli
It's made with a simple dressing of toasted garlic, rice wine vinegar, soy sauce, and sesame oil. Add in some red pepper flakes for a spicy kick! This is also great as a Korean broccoli side dish (banchan). It's a wildly popular raw Broccoli Salad by Melissa Clark of New York Times Cooking. Red wine vinegar lightly "cooks" the raw broccoli, then it's marinated in an intensely flavoured mix of cumin, garlic, sesame and olive oil.
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