Ingredients
- 2 medium head of broccoli, cut into florets, large ones halved or quartered (475 -500 g florets)
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 1 teaspoon white “shiro” miso paste
- 2 teaspoons mascabado sugar or coconut cane sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon soy sauce (or tamari)
- 1 garlic clove, minced
- 1 small shallot minced
- 1 1/2 tablespoons roasted sesame oil
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper
- 15 g slivered almonds, lightly toasted (alternatively sesame seeds, to garnish)
Instructions
- Arrange broccoli florets in a steamer basket over a small amount of water. Steam florets until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
- In a serving bowl, whisk together the rice vinegar with the miso paste, sugar, lemon juice, soy sauce, garlic and shallot until well combined. Then whisk in both oils and season with salt and pepper. Add the broccoli, toss to coat. Let stand for 5-10 minutes so the broccoli can absorb the flavours. Toss a couple times while standing. Then sprinkle with the toasted almonds and serve. Enjoy!
Nutrition
Notes
- I find that this recipe tastes best when the broccoli has a chance to soak up some of the flavours and aroma from the dressing.
- The sugar can be reduced to 1 teaspoon. This is my preference. But most prefer this Asian-Style Broccoli Salad a bit sweeter, as subtle as the sweetness may be.