Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
12 oz. broccoli flowerets, cut into small same-size pieces
1 medium-sized jicama, cut into strips about 1/2 inch wide
1/2 red bell pepper cut into thin slivers
1 T black or white sesame seeds, preferably toasted
1 T soy sauce
3 T rice vinegar
1 T chili garlic sauce, Sriracha Rooster Sauce, or Thai Chili Garlic Paste
1/2 tsp. garlic puree
1/2 tsp. ginger puree
2 tsp. sesame oil
1 T Stevia Granulated Sweetener, Splenda or sugar
pinch of sea salt
2 T peanut oil
Directions
In a small bowl or glass measuring cup combine the soy sauce, rice vinegar, chili garlic sauce garlic puree, ginger puree, sesame oil, Splenda or sugar, and sea salt. Whisk in the peanut oil and let dressing sit while you prep the vegetables. Cut broccoli into small same-size flowerets until you have 4 heaping cups of broccoli flowerets. You can blanch the broccoli in boiling water for a minute and then drain well if you like, but I tried it both ways and I preferred the broccoli to be raw for this salad. Peel jicama and cut into slices about 1/2 inch thick, then cut each slice into strips about as long as the broccoli pieces. Cut red bell pepper into thin slivers. Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing. Toast sesame seeds in a dry pan over high heat for 1-2 minutes Toss salad with sesame seeds and serve.