Chilled Broccoli Salad

Recipes

Oct 29

2 large heads of broccoli, cut into florets

kosher salt

1.5 tablespoons rice vinegar or lime juice

2 tablespoons soy sauce

1 tablespoon coconut aminos

1 teaspoon honey

1 tablespoon sesame oil

1/2 teaspoon grated ginger

chili flakes

pepper

1 tablespoon sesame seeds

scallions, thinly sliced

cilantro, chopped

Bring a large pot of water to a boil and season with kosher salt. Throw in broccoli florets and cook for 4-5 minutes (you want the broccoli to be al-dente and still have a crunch). Drain and allow to cool completely. Refrigerate.
In a bowl, combine vinegar, soy sauce, coconut aminos, honey, sesame oil, ginger, chili flakes, pepper, scallion, and sesame seeds. Whisk.
Once broccoli is chilled, add the dressing and cilantro. Toss. Allow to marinade in the fridge for 10-15 minutes.
Enjoy!

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