Broccoli With Asian Dressing Food

BROCCOLI WITH ASIAN STYLE DRESSING

Steps:

• Seperate the florets from the stalk; break into smaller florets. Cut the stalk into 1-inch lengths and then into matchtick size strips.
• Place the broccoli into a steamer basket set over 1 1/2 inches of boiling water and cover. Steam for 5 minutes. Transfer broccoli to a bowl.
• Combine the remaning ingredients in a small bowl; stir until well combined. Pour the dressing over the broccoli and mix well.
• Enjoy!

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
• Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

ASIAN BROCCOLI (OR CABBAGE) COLE SLAW W/ HOMEMADE DRESSING

Steps:

• In a small bowl, whisk together the mayo, sugar, garlic powder, onion salt, black pepper, mustard, and vinegar, whisking until sugar dissolves. Refrigerate while you prepare the slaw.
• Totally optional step, but recommended: For a somewhat finer textured cole slaw, pulse it a couple of times in a food processor (in 2-3 batches). (The texture is shown in my photo).
• In a large serving bowl, toss the broccoli slaw, apple (if using) cranberries, almonds and sunflower seeds together. Pour desired amount of dressing over the salad, tossing to coat well. Serve immediately, or leave the dressing off and refrigerate it and the slaw mixture in separate containers until serving time, then stir together.
• Note: Unless I'm serving immediately, I usually just serve the dressing on the side instead of mixing it together.