Sesame Broccoli-Stem and Scallion Salad

Ready-made broccoli slaw makes quick work of this tasty salad. While the broccoli stems are traditionally blanched, you can skip this step if a raw version is preferred. In the latter instance, marinate in the refrigerator a minimum of 3 hours before serving.

MAKES 4 TO 6 SERVINGS

1 (12-ounce) package broccoli slaw

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted (dark) sesame oil

1 tablespoon light brown sugar

1⁄2 tablespoon plain rice vinegar

Salt and freshly ground black pepper, to taste

4 scallions, mostly green parts, cut into very thin 2-inch lengths

1 teaspoon toasted sesame seeds

In a medium stockpot filled with boiling salted water, blanch the broccoli slaw about 30 seconds. Drain in a colander, then rinse under cold running water until cooled. Drain well.

In a medium bowl, whisk together the soy sauce, oil, sugar, vinegar, salt, and black pepper. Let stand a few minutes to allow the sugar to dissolve; whisk again. Add the broccoli slaw, scallions, and sesame seeds, tossing well to thoroughly combine. Let stand 15 minutes at room temperature to allow the flavors to blend, tossing a few times. Serve at room temperature. Alternatively, cover and refrigerate up to 24 hours and serve chilled, or return to room temperature.

{PER SERVING} Calories 82 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 1g • Sodium 319mg

hancheng

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