Broccoli Crunch Salad

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped into bite-sized pieces

02 - 1 cup purple cabbage, shredded

03 - 1 cup carrots, shredded

04 - 1 cup edamame, shelled

05 - 1/2 cup green onions, sliced

06 - 1/4 cup bell pepper, thinly sliced

→ Toppings

07 - 2 tablespoons sesame seeds, toasted

→ Dressing

08 - 3 tablespoons soy sauce or tamari for gluten-free

09 - 2 tablespoons rice vinegar

10 - 1 tablespoon sesame oil

11 - 1 tablespoon honey or maple syrup

12 - 1 teaspoon garlic, minced

13 - 1 teaspoon ginger, freshly grated

# Method:

01 - Chop the broccoli florets into bite-sized pieces. Finely shred the purple cabbage and carrots. Thinly slice the bell pepper and green onions.

02 - If using frozen edamame, cook according to package instructions, then cool and shell.

03 - In a dry skillet over medium heat, toast the sesame seeds for 2 to 3 minutes, stirring frequently, until golden and fragrant. Set aside.

04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and ginger until smooth.

05 - In a large mixing bowl, combine the broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour the dressing over the vegetables and toss until evenly coated.

06 - Sprinkle the toasted sesame seeds over the salad. Toss gently and serve immediately, or refrigerate for up to 2 days for enhanced flavor.

# Expert Advice:

01 -

It tastes crisp and alive, like you're eating something vibrant instead of another sad desk lunch.
Twenty minutes from start to finish, which means you can make it on a weeknight without stress.
The dressing is so good you'll want to drizzle it on everything else in your kitchen.

02 -

Toasting sesame seeds is non-negotiable—raw ones taste like nothing, but toasted ones taste like everything.
If you make this ahead, keep the dressing separate and add it just before serving, or the vegetables will get soft and sad.

03 -