|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Cold Sesame Broccoli Salad can be quickly and easily prepared. It's a favorite with kids, and is a perfect accompaniment for a picnic, light dinner, or Shabbat meal.
Make It a Meal
Since this salad is meant to be enjoyed cold, it's ideal for packed lunches and picnics. Pair it with other brown-baggables like a Bagel with Lox, Boursin & Avocado, or a thermos of a chilled soba noodle salad made either with or without salmon. It would also be a great accompaniment to sweet ginger tofu served with rainbow slaw and forbidden rice salad with apricots and hazelnuts.
- 2 pounds fresh broccoli
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon unseasoned rice or white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons sesame seeds
Wash the broccoli. Discard the leaves. Cut off the toughest part of stems. Separate the broccoli into florets, and cut the tender parts of the stems into rounds
In a large pot, bring water to a rapid boil. Add florets and stem rounds. Cover and boil for 1 to 2 minutes, until the broccoli is bright green. Transfer the broccoli to a large colander, drain, and rinse under cold running water to stop the cooking process. 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. Pour over the cooled broccoli.
Place the sesame seeds in a dry skillet set over medium heat. Toast the seeds, shaking the pan regularly, until the seeds are just slightly browned. Add the toasted sesame seeds to the broccoli salad and toss gently.