May 20, 2014
Asian Broccoli Salad
If you like broccoli and Asian spices, like I do, you will LOVE this dish. It’s easy to prepare and the flavors are amazing. I made it to take along on our trip to Florida and it really was a perfect travel food. We scarfed it for lunch while on the road.
The sauce is what makes this treat so special, of course. It’s a versatile sauce, too! Use it on udon noodles or drizzle it over sushi, or as a dressing for any salad. Mm, mm, good.
- 2 heads broccoli
- 1 bulb garlic (yes, one whole bulb, not one clove), peeled and chopped
~ for the sauce
- 1 cup water
- 2 TBS miso (I used mellow white miso)
- 1 tsp freshly grated ginger (or sub with ginger powder)
- 1 tsp tamari
- 4 medjool dates, pitted
- 1 tsp toasted sesame oil — I don’t normally use oils but the sesame oil is minimal in this rather large recipe and the taste it imparts is fabulous.
- 1 tsp chile flakes (or to taste)
- 2 TBS gomasio (see my recipe for salt-free, homemade gomasio here)
- Cut the broccoli into bite-sized pieces, then steam it with the garlic until the broccoli is barely tender. Remove from heat and take the lid off to stop it from cooking further. You don’t want mushy broccoli for this dish!
- Place all sauce ingredients into a blender and blend until smooth.
- When the broccoli has cooled a bit toss it with the sauce and chile flakes and top it with the gomasio.
Makes a lot… about 6 cups, and it lasts quite a while in the fridge. Of course, you could use one head of broccoli and save the extra sauce for another dish. Enjoy!