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Broccoli Salad

Broccoli Salad
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Yield: Serves 4

Chilled broccoli with an Oriental dressing makes an excellent accompaniment for barbecued chicken or pork.

Ingredients:

  • 1 medium bunch broccoli
  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 garlic dove, pressed
  • 1 tablespoon minced fresh ginger
  • Salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seed

Instructions:

1. Separate the broccoli into flowerets, cutting any large flowerets in half to promote even cooking. Reserve the stalks for another use. Boil the flowerets gently in salted water until crisp-tender. Or microwave by placing the flowerets in a covered casserole with 1/4 cup of water and cooking on high power for 5 to 8 minutes. Transfer the broccoli to a colander set under cold running water. Drain thoroughly and shake to remove as much water as possible. Place in a large bowl.
2. In a saucepan, combine the vinegar, soy sauce, and honey. Stir over medium heat until the honey melts. Add the garlic and ginger and bring the mixture to a boil. Remove from the heat and pour over the broccoli. Toss to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, stirring occasionally. Season with salt and pepper and sprinkle on the toasted sesame seed before serving.
Updated Wednesday, October 27th, 2010

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