It turns out I was missing the sesame oil that the dressing called for. Instead, I used hot chile sesame oil, which left my lips tingling when I ate this! I actually liked the heat it gave to the salad, but I've included the original recipe below, with my changes in parenthesis. This was great to take for lunch and kept well for three days, covered in the fridge. Broccoli is one of my favorite vegetables, but also one of the few that I cannot eat raw, unless it's dipped in something (ha I actually dipped broccoli in my broccoli pesto. Is it just me or does that sound cannibalistic? ). I loved that the broccoli in this was steamed--perfect for my palate and a nice contrast to the crisp cabbage and crunchy peanuts!
This would be good with some grilled chicken in it, to make it more of a main dish. It'd also be a great accompaniment for sandwiches (maybe Chinese Chicken Salad Sandwiches?) or maybe an Asian main dish like Slow Cooker Orange Chicken.
One Year Ago: Coconut Lime Snowballs
Asian Broccoli Salad with Sesame Ginger Dressing
adapted from The Vintage Mixer
Ingredients:
-1-1 1/2 heads broccoli, chopped to bite size
-1 head cabbage, chopped (I used 1/2 red and 1/2 green cabbage, sliced in my food processor)
-3 carrots, shredded (did this in my food processor)
-1/2 cup - 3/4 cup peanuts
for the dressing-
-1/4 cup rice vinegar
-1/4 cup sesame oil (I used 1/8 cup hot chile sesame oil)
-2-3 tbsp soy sauce
-2 tbsp honey
-2 tbsp grated fresh ginger
-2 tbsp toasted sesame seeds
*I ended up making 1.5 batches of the dressing because it seemed like it needed a bit more. It wasn't overdressed with 1.5 batches but make according to your preference!
Directions:
1. Steam the broccoli (I did in a glass bowl in the microwave). Toss with the cabbage and carrots.
2. In a small bowl, whisk together dressing ingredients. Pour over salad mixture and toss to combine. Mix in peanuts.
