Broccoli salad with sweet tahin dressing
Course: SaladsCuisine: Asian
Servings
4
Preparation
10
minutesCooking time
10
minutesTotal time
20
minutesEver since the Ramen noodles I know that the Japanese also use sesame paste in their dishes. And that’s also the case with this salad. The dressing determines the taste that will not really ring a familiar bell, but you know one thing for sure. You will prepare this more often.
Ingredients
2 broccoli
350 gram green beans
1 red onion
50 gram tahina/sesame paste
2 table spoons soy sauce
3 table spoons red wine vinegar
1 clove garlic
2 table spoons sesame seeds and nigella seeds
1 bouquet fresh coriander
1 table spoon vegan honey
salt and pepper
preparation
- Cook the broccoli for 4-5 minutes. It should keep its bite. Do the same with the green beans. You should cook these for around 3 minutes for them to keep their bite. Taste yourself if they are tender enough for the salad but not mushy yet.
- Cut the red onion in slices. Cut the coriander leaves.
- Drain the broccoli and the green beans and let them damp away the moist in order for them to be really ‘dry’ when you bring them over into a salad bowl.
- Prepare the dressing. Mix the tahin, soy sauce, red wine vinegar and the grated garlic. Add salt and pepper.
- Mix everything together and sprinkle the sesame and nigella seeds together with the coriander on the salad.
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