Asian-Inspired Broccoli and Ginger Salad
Ingredients
Dressing
- 1 clove garlic, minced
- 2 tsp (10 mL) fresh ginger, grated
- 1 tsp (5 mL) dijon mustard
- 2 tbsp (30 mL) honey
- 2 tbsp (30 mL) soya sauce
- 1 tsp (5 mL) fish sauce
- 1/4 cup (50 mL) rice wine vinegar
- 1/2 cup (125 mL) sunflower oil
- 1/2 tsp (2 mL) each salt and pepper
Salad
- 2 cups (500 mL) broccoli florets
- 1/2 cup (125 mL) carrots, julienned
- 1/2 cup (125 mL) red cabbage, shredded
- 1 green onion, cut on the bias
- 1/4 cup (50 mL) peanuts
- 2 tsp (10mL) sesame seeds for garnish
Directions
Combine all dressing ingredients in a jar with a tight fitting lid and shake well.
In a large bowl, combine broccoli, carrots, cabbage and onions. Add dressing; toss well. Top with peanuts and sesame seeds. Makes 4 to 6 servings.