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Garlic-Ginger Broccoli Salad

In her 2010 cookbook, In the Kitchen with A Good Appetite, Melissa Clark offers her recipe for Garlicky Sesame-Cured Broccoli Salad which I’ve made many times. I wanted to see what it would taste like if I fiddled with some quantities, added minced ginger and replaced red wine vinegar with rice vinegar. I like this one just as much.
580 faves
Nutrition per serving    (USDA % daily values)
CAL
285
FAT
93%
CHOL
0%
SOD
31%
Uploaded by: County Lines Magazine

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Ingredients for 8 servings

1 Tb. rice vinegar

1½ tsp. kosher salt

8-9 C. bite-sized broccoli florets

1 C. olive oil

3 cloves garlic, minced

1½-2 tsp. minced fresh ginger

1 tsp. ground cumin

1 Tb. roasted sesame oil

Pinch of red pepper flakes

sesame seeds, optional

Preparation

1.

In a large bowl, mix the rice vinegar and the salt. Toss in broccoli and coat well.

2.

In a large skillet over medium heat, heat oil until it shimmers. Add garlic, ginger and cumin and cook for 1 minute. (Don’t allow garlic to burn.) Stir in sesame oil and red pepper flakes.

3.

Pour entire mixture over broccoli. Let sit for a few hours at room temperature and serve. The longer the broccoli marinates, the more flavorful it becomes.

View instructions at
County Lines Magazine

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