Broccoli Salad w/ SesameGinger Dressing…this salad will have you eating broccoli like it’s nobody’s business! Expect questions if they catch a whiff of that dressing – yum. AND those colours. I find people either love broccoli or…well, don’t. My favourite part are the florets. As a kid, I would fill my plate and leave behind the stems. Still do! Fortunately, the stems happen to be my dad’s favourite so I got away with it on most occasions. And seeing as my three siblings weren’t too fond of the stuff as a whole, no worries there! Hope y’all had a great weekend.
If you’re on the go, this salad is a great one to make (even for meal prep for the week) as it holds up well – keep refrigerated.
- 1/2 cup grape seed oil
- 1/3 cup rice vinegar
- 2 garlic cloves, minced
- 1&1/2 tbsp fresh ginger, grated
- 1 tbsp raw honey or maple syrup
- 2 tsp sesame oil
- 3/4 tsp sea salt
- 2 cups broccoli florets (& stems if you like), washed & chopped
- 1 cup purple cabbage, shredded
- 1&1/2 cups sprouted green lentils - cooked
- 1/2 cup carrot, grated
- 3-4 green onions, chopped
- 1 tbsp black sesame seeds
In a bowl or container, add the rice vinegar, garlic, ginger, honey/maple syrup, sesame oil, and sea salt. Blend using a hand held blender. Still blending, slowly pour in the grape seed oil. *If you don't have a handheld blender, simply add the ingredients to a jar, place on a lid, & give it a good shake. Refrigerate until ready to use. Good for up to 5days.
Add the prepared broccoli, cabbage, lentils, carrot, and green onions to a bowl. Pour the desired amount of dressing over the salad and fold in until evenly coated. Top with sesame seeds. Refrigerate until ready to serve.
~This recipe asks for 1&1/2cups sprouted green lentils cooked. Follow the cooking instructions off of the package and then set aside to cool, or place in the fridge.