By Chef Linda
Simple ingredients can often yield the best results in the kitchen. Broccoli and carrots aren't the most trendy or exotic vegetables, but their colors, textures, and shapes create a gorgeous backdrop in the recipe. This Broccoli Carrot Teriyaki Salad weaves simplicity into an exciting and vibrant dish with a tasty, fresh dressing. Not enough can be said about the health benefits of broccoli and its cruciferous cousins. Broccoli is associated with lower risk of several cancers including colon, breast, and lung cancer. Want to improve bone health and look younger? Vitamins C and K are abundant in broccoli and support both.
Arame is a sea vegetable found in many grocery stores today. It provides visual appeal with its long, black strands, a mild flavor, and vital nutrients like calcium, iodine, and potassium. Fresh ginger and garlic give a zesty, fresh taste to the dressing, along with healing nutrients. Serve as a light lunch or dinner, or as a side dish to udon noodles or rice.
Broccoli Carrot Teriyaki Salad
2 cups chopped broccoli
2 tablespoons toasted sesame oil
1/4 cup rice vinegar
1/4 cup gluten-free tamari or soy sauce
2 tablespoons real maple syrup
3 medium cloves garlic, minced, about 1 tablespoon
3 tablespoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes
6 carrots, peeled and shredded, about 2 cups
1/2 cup arame, soaked in a little water for 5 minutes and drained, optional
3 to 4 scallions, thinly sliced
1 cup toasted slivered almonds
1/4 cup sesame seeds
Bring a large pot of salted water to boil. Prepare an ice bath by filling a large bowl with ice and water. Drop broccoli into boiling water for about 60 seconds. Pieces should be crisp-tender and bright green. Remove broccoli from water with slotted spoon and place in ice bath to stop the cooking process.
Prepare the dressing by mixing the toasted sesame oil, vinegar, tamari, syrup, garlic, ginger, and crushed red pepper in a bowl. Set aside and let the flavors of the sauce come together.
Using a slotted spoon remove broccoli from ice bath and place in a large bowl. Add carrots, arame, scallions, and sliced almonds. Toss to combine. Pour dressing over the salad and toss again. Sprinkle with sesame seeds, then serve.