Active Time
N/A
Total Time
10 MIN
Yield
Serves : 6
© Jennifer Causey

How to Make It

Step 1    

Bring a saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.

Step 2    

In a large bowl, whisk the rice vinegar with the miso paste, sugar, lemon juice and grated ginger. Whisk in the oil and season with salt and pepper. Add the broccoli and sesame seeds, toss to coat and serve.

Make Ahead

The miso dressing can be refrigerated for up to 3 days. The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing and sesame seeds just before serving.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5