Food & recipes

Asian Broccoli Salad

On the hunt for a tasty lunch option? Call off the search…

You’ll need:

1 head of broccoli
200g of edamame beans
1 thumb size of piece of ginger
1 small red chilli, sliced
2 tablespoons of brown rice vinegar
2 tablespoons of tamari sauce
1 tablespoons of toasted sesame oil
1 teaspoon of sesame seeds to serve

Steam the broccoli and edamame beans until cooked to your liking (about 5-6 minutes for al dente). While it cooks, make the dressing by mixing together the brown rice vinegar, tamari and toasted sesame oil in a small bowl and set aside. When cooked, finely grate the ginger over the broccoli and beans. Grating the ginger over your bowl of veggies will reduce the waste of the juice that will come out as you grate and add even more flavour. Drizzle the dressing over your salad and toss with the sliced chillies for extra spice. Sprinkle sesame seeds over the salad to serve.

Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer