This delicious Korean broccoli salad is fresh, green, and packed with the nutty flavour of sesame. It is the perfect broccoli side dish to complement any Asian meal.
If you have whole broccoli heads, slice the individual florets from the broccoli crown. Remove the tough outer skin of the remaining broccoli stalk with a sharp knife. Cut the peeled broccoli stalks into ½ inch (1 cm) slices.
Bring a large pot of water to a boil over high heat. Use enough water to submerge the broccoli florets. Add a teaspoon of salt. While you wait for the water to reach a rolling boil, fill a large bowl with cold water and ice.
Add the broccoli florets to the boiling water and cook for one to two minutes. Drain the broccoli and immediately place the florets in the bowl of ice water to stop the cooking process.
In a small bowl, combine the sesame dressing ingredients. Mix the cooled broccoli with the dressing. Taste and add more salt as needed.
Transfer the salad to a serving bowl and sprinkle with a tablespoon of the sesame seeds. Serve the salad cold or at room temperature.
Notes
Use a head of broccoli, or buy raw broccoli florets.