Japanese broccoli salad
Photo by Annabel Langbein media
I always order this side dish if I see it on the menu at a Japanese restaurant. The creamy Asian-style mayo is such a good partner for broccoli. Cook, cool and dress the broccoli ahead of time and garnish with mayo and seeds just before serving.
- Cut broccoli head into small florets, then peel the stalk and chop it into batons.
- Drop prepared broccoli into a large pot of well-salted boiling water and simmer for 2 minutes.
- Drain, rinse under cold water until cool and drain again well. Add soy sauce and sesame oil and toss to coat.
- Transfer to a serving plate and top with mayonnaise and sesame seeds to serve.
More of Annabel's broccoli recipes