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A simple Asian sweet and salty dressing elevates the humble broccoli into a mouthwatering side dish.
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
1. Separate broccoli into bite-sized florets and chop the top portion of the stem into 1-inch cubes. In a medium saucepan, bring salted water to a brisk boil. Add broccoli and boil until tender-crisp, about 2 to 3 minutes. Drain broccoli immediately and plunge into ice cold water to stop the cooking process. Drain well.
2. Over medium heat, toast almonds in a dry skillet until golden brown and fragrant. Watch carefully to prevent burning. Set aside.
3. In a large bowl, whisk together rice vinegar, honey, ginger, sesame oil and soy sauce. Add broccoli and onion and toss well to thoroughly coat. Add toasted almonds and toss gently just before serving. Serve salad at room temperature or slightly chilled.