Asian Broccoli Salad
I've been loving whipping up this salad recently as it's perfect so quick and easy to make, and a change from the usual lettuce salads you see more and more of at this time of year. The zingy dressing and ginger makes it refreshing and so delicious; fitting for the slightly warmer weather we're starting to see! If you're looking for a quick twist on your lunch-time salad, or a side dish to serve with a main meal, I think you'll love this asian inspired broccoli and edamame salad.
If you try this recipe out, be sure to tweet me your pictures @mind_body_bowl using the hashtag #mindbodybowl.
Ingredients (serves 2 as a main dish or 4 as a side dish)
1 head of broccoli
200g of edamame beans
1 thumb size of piece of ginger
1 small red chilli, sliced
2 tablespoons of brown rice vinegar
2 tablespoons of tamari sauce
1 tablespoons of toasted sesame oil
1 teaspoon of sesame seeds to serve
Steam the broccoli and edamame beans until cooked to your liking (about 5-6 minutes for al dente).
While it cooks, make the dressing by mixing together the brown rice vinegar, tamari and toasted sesame oil in a small bowl and set aside.
When cooked, finely grate the ginger over the broccoli and beans. Grating the ginger over your bowl of veggies will reduce the waste of the juice that will come out as you grate and add even more flavour.
Drizzle the dressing over your salad and toss with the sliced chillies for extra spice. Sprinkle sesame seeds over the salad to serve.