Sesame Broccoli Salad
|Sesame seeds||1 Tablespoon|
|Broccoli||1 1⁄2 Pound, cut into florets, with stems peeled and coarsely chopped|
|Reduced sodium soy sauce||1 Tablespoon|
|Rice vinegar/White wine vinegar||2 Tablespoon|
|Oriental sesame oil/Peanut oil||2 Teaspoon|
To toast the sesame seeds, preheat the oven to 325°F.
Spread the sesame seeds in a pie pan and bake, uncovered, shaking the pan frequently, until the seeds are golden about 10 minutes.
Meanwhile, bring about 2 cups unsalted water to a boil in a large heavy saucepan.
Add the broccoli, cover, and cook for 5 minutes or until tender but still crisp.
Drain in a colander, rinse under under cold running water to stop the cooking, and drain again.
Transfer to a serving dish.
Combine the soy sauce, vinegar, sesame oil, and honey.
Pour over the broccoli and toss well.
Sprinkle with the sesame seeds and serve.