Sometimes it’s nice to jazz up boring veggies with a flavorful dressing and that’s exactly what I did with this yummy Broccoli with Asian Dressing.
Usually I just roast or steam my broccoli, drizzle it with a little lemon, perhaps a shake of parmesan cheese and call it a day. But today I was in the mood for something a little more exciting so I made a simple vinaigrette with some of my favorite Asian-inspired ingredients. It has a little honey and mirin for sweetness, and some soy sauce, rice vinegar, and sesame oil. I added a little chili paste for a bit of zing. This is such a tasty dressing and would be fantastic on all your favorite vegetables.
Another thing I love about this Broccoli with Asian Dressing is it can be served room temperature or chilled. Once the broccoli is blanched and submerged in an ice bath to quickly stop the cooking and retain its bright green color, just drain well, put in a bowl and toss with some dressing. It’s ready to eat or can be stored in the refrigerator for serving later. If you plan on serving this later, hold off on garnishing with sesame seeds until you’re ready to serve.Print
Broccoli with Asian Dressing
- 2 heads broccoli florets (reserve stems for another use, or purchase broccoli florets already trimmed in your produce section – they usually come in a bag)
- 1/4 C. mirin
- 1/4 C. soy sauce
- 1–2 Tbls. rice vinegar*
- 1 tsp. sesame oil
- 1 tsp. honey
- 1/4 tsp. garlic chili paste (or use your favorite chili sauce)
- Garnish: sesame seeds
- Blanch broccoli florets in pot of boiling water for 2 minutes. Drain and submerge florets in a bowl of ice water to stop the cooking process and keep them green.
- Drain broccoli and add to a bowl.
- In separate small bowl (I just use a measuring cup) combine dressing ingredients and whisk to combine.
- Pour dressing over broccoli and toss to coat (you probably won’t need all the dressing).
- Garnish with sesame seeds prior to serving.
*You may only want 1 tbls. of rice vinegar if you use low sodium soy sauce. My soy sauce seemed a bit salty for my taste so I added 2 tbls. of rice vinegar which cut down on the saltiness.