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broccoli stems salt red bell pepper cilantro mint serrano chile rice vinegar mustard salt ginger garlic sesame oil grapeseed black sesame seeds
Viewed: 114 - Published at: 3 years agoIngredients
- 3 cups shredded broccoli stems (4 to 5 large stems)
- Salt to taste
- 1 red bell pepper, cut in thin 2-inch julienne
- 1/4 to 1/2 cup chopped cilantro (to taste)
- 2 tablespoons slivered mint leaves
- 1 serrano chile, minced
- 2 1/2 tablespoons seasoned rice vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- 2 teaspoons minced or grated fresh ginger
- 1 small garlic clove, minced or pureed (optional)
- 1 tablespoon dark sesame oil
- 3 tablespoons grapeseed or sunflower oil
- 1 tablespoon black sesame seeds
Method
- Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes.
- Squeeze out excess water.
- In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together.
- In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil.
- Toss with the shredded vegetable mixture.
- Serve or refrigerate until ready to serve.
- Sprinkle each serving with black sesame seeds.
