Broccoli, Mushroom, and Sesame Salad

Ingredients

  • Kosher salt or sea salt
  • 2 tablespoons roasted sesame seeds
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon Korean apple vinegar (sagwa-shikcho) or rice vinegar
  • ¼ teaspoon gochugaru (Korean chile flakes), plus more for garnish (optional)
  • 2 cloves garlic, grated or minced
  • 5 cups broccoli florets (about 6 ounces)
  • 4 ounces button mushrooms, stems trimmed and thinly sliced
  • 2 scallions, thinly sliced on an angle

Method:

  1. Bring a large pot of salted water to a boil and prepare an ice water bath.
  2. Meanwhile, in a large bowl, stir together sesame seeds, gluten free soy sauce, vinegar, chile flakes, garlic, and salt to taste. Set dressing aside
  3. Blanch broccoli in the boiling water until crisp-tender, 1 1/2 to 2 minutes, and then shock in ice water bath. Drain well.
  4. Add blanched broccoli, mushrooms, and scallions to the bowl with dressing and toss to coat. Transfer to a platter, sprinkle with chile flakes, if desired, and serve.

 

Source: https://www.shape.com/healthy-eating/healthy-recipes/9-healthy-korean-recipes-you-can-make-home

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