Asian Broccoli Salad

4 cups broccoli florets

2 cups bean sprouts
2 spring onions, white and light green parts thinly sliced
1/4 cup fresh cilantro leaves

1/4 cup raw almonds, roughly chopped
1 teaspoons sesame oil
1 teaspoon soy sauce

2 tablespoons sesame oil
1 1/2 tablespoons soy sauce divided
1/2 tablespoon rice vinegar
1 teaspoon honey

1 clove garlic, crushed
1 1-inch piece fresh ginger, grated
pinch of red chili flakes

Serves 4-6
Steam the broccoli until just tender, about 4-5 minutes. Transfer broccoli to a bowl of ice cold water to stop cooking process. Drain and set aside.

In a small pan, heat one teaspoon of sesame oil. Fry the almonds, stirring frequently until nuts are toasted, 3-4 minutes. Add 1 teaspoon of soy sauce to the pan and stir until nuts are just coated. Remove from heat and let cool.

In a small bowl, whisk together sesame oil, soy sauce, rice vinegar and honey. Stir in garlic, ginger and chili flakes.

Combine cooked broccoli, bean sprouts, spring onions and cilantro in a serving bowl. Pour over the dressing and stir until evenly coated. Sprinkle with toasted almonds. Serve immediately or keep in the fridge for up to 4 hours before serving.

© Anja's Food 4 Thought. Recipe from