This is a refreshing and healthy salad that is perfect to serve during the warm summer months. The broccoli is quickly steamed until crisp and tender then drizzled with a tasty dressing. You can serve it chilled or at room temperature.
Cut the broccoli into bite-sized (not too small) florets. Steam the broccoli just until crisp and tender.
Chill the broccoli while you make the dressing. If I’m in a rush, I place the steamed broccoli on a plate and put it in the freezer for a few minutes.
The dressing is a snap to prepare. Mix the soy sauce, rice vinegar, sesame oil and honey together in a small bowl. Throw in a spoonful of roasted sesame seeds and you will end up with a well- balanced, flavorful sauce for the broccoli.
My favorite accompaniments with this broccoli salad are steamed Japanese rice, crispy nori with tuna salad, kimchi and fruit. It is the perfect summer lunch.
- 2 tablespoons soy sauce (Kikkoman recommended)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sesame oil (Kadoya recommended)
- 2 tablespoons honey
- freshly ground black pepper (optional)
- 2 tablespoons roasted sesame seeds, divided
- 1 pound (about 8 cups) broccoli florets
- Steam the broccoli florets until crisp-tender, about 5 minutes. Cool on a plate in the refrigerator for about 5 minutes or so.
- Whisk soy sauce, rice vinegar, sesame oil, honey and a few grinds of fresh black pepper in a small bowl. Add 1 tablespoon of roasted sesame seeds. Set aside.
- In a large shallow bowl, toss broccoli with dressing (you may not need all of the dressing). Toss to coat all of the florets. Let marinate at room temperature for 30 minutes or cover and refrigerate if you prefer to serve it cold, or at a later time during the day. When ready to serve, toss once again then transfer the broccoli to a large low-sided serving bowl. Pour the dressing over the broccoli and sprinkle the remaining sesame seeds over the top.