Asian Broccoli Salad

asian broccoli saladSince I treated myself to some cheesecake yesterday, that means today I’ll eat even better to adjust for that treat. I made this salad to go along with some fish I made for dinner. It’s simple but full of great Asian inspired taste – and I haven’t had broccoli in awhile!


3 cups of broccoli, chopped
1/2 a red pepper, chopped
2 carrots, julienned
2 celery stalks, sliced and chopped
1/2 cup cashews
1 tablespoon toasted sesame seeds

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon red pepper flakes
1/2 teaspoon sesame oil
1/2 teaspoon salt
broccolisalad3In a large bowl place the broccoli, carrots, celery, red pepper, and cashews. Whisk together the rice wine vinegar, sesame oil, soy sauce, salt and red pepper flakes in a small bowl. In a small skillet over medium heat toast the sesame seeds until they brown slightly. Add the dressing and sesame seeds to the vegetables and toss together until everything is coated. Can serve right away – serves 4 as a side dish.

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