Publications
Partners
Broccoli salad with ginger and soy vinaigrette. (PHOTO: Misha Jordaan)
Prep Time: 10mins
Servings: 4-6
Cooking Time: 5mins
Ingredients
- 30ml - olive oil
- 350-400g - long-stem broccoli
- - VINAIGRETTE
- 60ml - soy sauce
- 60ml - white wine vinegar or apple cider vinegar
- 30ml - olive oil sauce
- 30ml - honey
- 1 - garlic clove, finely grated
- 1-2 - chillies, finely chopped (optional)
- 5cm - fresh ginger, peeled and finely chopped
- - TO SERVE
- 4 - spring onions, cut into thin strips
- - a large handful of fresh coriander, coarsely chopped
- 50g - roasted peanuts
Method
1 Heat the oil in a large pan and stir-fry the broccoli for a few minutes until bright green. Remove from the pan and set aside to cool.
2 VINAIGRETTE Whisk the ingredients together until well combined. Pour over the broccoli and mix in. Leave to stand for at least 15 minutes.
3 TO SERVE Mix the spring onions, coriander and peanuts into the salad and serve.
4 The salad will keep for 3-4 days in the fridge
