Fresh broccoli marinated in a tangy and garlicky dressing is addictive. I hate to use the word addictive when describing a recipe, but this one deserves it. This dish will convert even the most dedicated broccoli-hater. (I’ve heard they’re out there, but I’ve never met one!)
It’s bright with a vinegary-spicy-tangy marinade and loaded with flavor. When I see a beautiful big dark green broccoli at the farmers’ market, this recipe is the first thing I want to make when I get home.
You can serve it room temperature or refrigerated, and it’s great served alongside ramen noodles simply dressed with soy sauce and a splash of toasted sesame oil.
Raw broccoli is loaded with vitamins and minerals, so this is a healthy addition to a vegan (or any!) diet.
To make marinated broccoli salad, you’ll need:
- 1 large head of broccoli
- black or white sesame seeds
- cumin seeds
- toasted sesame oil
- peanut oil
- fresh garlic
- fresh ginger
- Kosher salt
- red pepper flakes
- rice wine vinegar
Marinated Broccoli Salad
Prep
Cook
Inactive
Total
Yield 4-5 servings
Marinate raw broccoli in a tangy dressing for a delicious vegetable side dish.
Ingredients
- 1 large head broccoli (about 1 lb.)
- 2 tablespoons unseasoned rice wine vinegar
- 2 teaspoons Kosher salt
- 1/2 cup peanut or avocado oil
- 1 tablespoon finely minced fresh garlic (about 3 cloves)
- 1 tablespoon finely minced fresh ginger
- 2 teaspoons cumin seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon toasted sesame oil
- 1 teaspoon red pepper flakes
Instructions
Rinse the broccoli well and shake out any remaining water. Cut off any large tough part of the stem and discard. Slice the broccoli into bite-sized pieces.
In a large bowl, mix the rice wine vinegar, Kosher salt, and red pepper flakes. Add the broccoli and stir to combine.
Put the peanut oil in a skillet and heat it just until the oil starts to shimmer. Keep the heat to medium and add the cumin seeds, sesame seeds, and ginger. Swirl the pan for a few seconds to toast the spices. Add the garlic and swirl the pan again for about 30 seconds, making sure not to burn the garlic.
Remove the pan from the heat and add the toasted sesame oil. Pour the warm oil/spice marinade over the broccoli. Stir well to coat the broccoli with the marinade. Let the broccoli rest for at least an hour before serving. Stir occasionally to keep the broccoli coated with the marinade.
Serve chilled or at room temperature.
Notes
I use a flat glass baking dish to marinate the broccoli rather than the mixing bowl so that the marinade has a better chance of covering all of the broccoli. In a bowl, the marinade will sink to the bottom.
If you can’t find black sesame seeds, just use white ones.
Please compost any unused veggie matter such as garlic and ginger skins and any unused broccoli stem.
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