ingredients:
24 ounces broccoli florets
½ cup olive oil OR tahini paste
1/8 cup toasted sesame oil
¼ cup + 1 tablespoon red wine vinegar
¼ cup + 1 tablespoon agave / brown rice syrup / 1/3 cup cane sugar
1/8 cup + ½ tablespoon Bragg’s Liquid Aminos / tamari
2 large cloves of garlic (about 1 tablespoon minced)
1 inch piece of ginger, peeled (about ½ tablespoon minced)
1 tablespoon red pepper flakes
2 ½ teaspoons cumin powder
1 teaspoon sea salt
1. Wash and drain florets in a colander. Set aside.
2. Combine all ingredients except broccoli in a blender and process until smooth.
3. Pour dressing over broccoli and toss until well coated. Let salad sit for at least one hour before serving. (Stir every 20 minutes to redistribute dressing.) The longer the broccoli marinates, the more tender it becomes, lending the illusion of it being cooked.
