Asian Broccoli Salad in a Sweet Chilli Sauce
This flavourful Asian salad is an idea midweek meal packed with fresh vegetables. If you use tamari, the meal is gluten free.
4 people
5 minutes
10 minutes
Ingredients
- 700 g Broccoli
- 1 - Red Pepper
- 50 g Sesame Seeds
- 100 g SuperValu Baby Corn
- 220 g SuperValu Bean Sprouts
- 60 g SuperValu Goodness Cashew Nuts
For the Dressing
-
1
pinch
Cayenne Pepper
or chilli powder
-
3
cloves
Garlic
-
3
tbsp
Honey
or agave syrup
-
1
-
Lemon
juice only
-
1
tbsp
Paprika
-
100
ml
Sesame Oil
-
50
ml
Soy Sauce
or tamari
Method
- Break the broccoli into very small florets, removing the tough stems. Cut the red pepper into fine strips, rinse the beansprouts and roughly chop the baby corn. Toast the cashew nuts and sesame seeds together in a frying pan for a few minutes, until lightly coloured.
- Steam the broccoli for 5 minutes, then drain under cold running water. Put it into a large bowl with the rest of the salad ingredients and mix together.
- To make the dressing, peel the garlic and whizz in a blender with the rest of the dressing ingredients, then pour over the salad and toss gently. Only dress the amount you are going to eat at any one time, as once dressed it doesn't keep very well.
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