We enjoy a variety of salads on warm summer nights. The other day I had a craving for broccoli salad with a sesame Tamari dressing. I have enjoyed versions with this dish when ordering Asian food. Sesame and Tamari go so very well together. I also look for ways to incorporate apple cider vinegar into dishes, so I thought that work well with the Tamari sauce and sesame oil.

On so many levels, this salad is super healthy.

Sesame Broccoli Salad

454 grams (1 lb) of broccoli florets
2 T apple cider vinegar
1 T maple syrup
2 T Tamari sauce (or soy sauce)
1 T toasted sesame oil
1 teaspoon freshly grated ginger
1 – 2 cloves minced garlic
1/4 cup raw cashews – lightly toasted
2 T black sesame seeds – lightly toasted

Blanche broccoli florets in boiling water for 90 seconds (you want the broccoli to be crisp, not mushy). Drain and immediately plunge in ice water to stop the cooking process. Drain again and remove excess water with a clean tea towel.
Whisk together apple cider vinegar, maple syrup, tamari, sesame oil, ginger and garlic. Pour over prepared broccoli. Ideally, if time permits, store in fridge for a few hours for flavours to develop.
Lightly toast cashews and black sesame seeds.
Prior to serving add cashews and sesame seeds and toss well. Serve and enjoy!