Thai Broccoli Salad with Toasted Sesame

From Vegan Everything  (2019)  100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen  By Nadine Horn and Jörg Mayer

Note that the veggies take up the taste of the dressing better by the next day, but the broccoli doesn't look company-worthy.

Ingredients:

Salt
1 head broccoli (9 oz) cut into small florets
2 Tbsp sesame seeds
1 red bell pepper, stemmed and seeded
2 scallions (I used a shallot)
2 garlic cloves
1 thumb-sized piece of ginger
1 tsp dark (toasted) sesame oil
3 Tbsp peanut oil
3 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha 9I used 1/2 teaspoon)
1 tsp agave

DIRECTIONS:

1) Bring a pot of salted water to a boil.  Fill a large bowl with cold water and ice to make an ice bath.

2) Cut the broccoli into florets and peel and thinly slice the stems

3) Blanche the broccoli for about 3 minutes, until bright green then plunge in the ice bath to stop it from cooking.  Drain when cool.

4) Toast the sesame seeds in a dry pan over medium high heat (unless purchased already toasted) for ~ 4 minutes, stirring constantly until golden brown.

5)Cut the bell pepper and scallions into thin strips.  Mince the garlic.  Grate the ginger.

6) Whisk together the sesame and peanut oils, the vinegar, soy, sriracha, agave and 1/2 tsp salt, the garlic and ginger in a large bowl.  Add the broccoli, bell pepper and scallions and toss with the dressing.

7) Top with the sesame seeds and serve

photo 12/28/19