Intro to Cooking: Sesame Broccoli Salad
This guest post is courtesy of our good friends at College Candy.
It may have been the vegetable non grata at your childhood dinner table, but now that you’re a super-chic college chick there’s no reason to balk at broccoli. Of all the greens with which to fill your plate, broccoli has a unique varied texture that soaks up yummy sauces, and is robust and filling, too. Now is the peak season for the veggie, so it’s a great time to stock up on its calcium and folate.
- Awesome as a crispy, fresh vehicle for hummus spread or paired with Laughing Cow cheese.
- Steam in boiling water and serve drizzled with Thai peanut sauce (available in the ethnic foods section of your grocery store)
- Chop and scramble with eggs and ham for an omelet twist.
The Recipe: Sesame Broccoli Salad
By now, you’re probably tired of the caf salad bar and its endless iceberg lettuce. Whip up this salad at home and it will serve you for a week. Sometimes I add chunks of steamed chicken for a protein boost and to make it a complete meal. Crunchy, sweet, and savory!
- 2 heads broccoli, chopped (use the stalks too)
- 1 cup lightly packed cilanto, chopped
- 1/2 cup shredded carrot
- 2 green onions, chopped
- 3/4 cup toasted almonds, chopped
- 1/2 cup dried cranberries
For sesame dressing:
- 1/2 cup canola oil
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- Toss dry ingredients together in a large bowl.
- Whisk dressing ingredients in a small bowl and then drizzle over the salad, mixing as you go. Set in a refrigerator for 30 minutes so flavors can absorb, and serve cold.