Broccoli salad with sweet tahin dressing

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Recipe by Damaris Beems Course: SaladsCuisine: Asian
Servings

4

Preparation

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ever 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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