Are you looking for a bright, light crunchy salad? Look no further, this salad will compliment just about anything! I think it would be great with roasted pork or chicken, and also any vegetarian entrées. This salad also holds up well for a potluck or picnic. Thinly sliced fennel and broccoli are tossed with sesame seeds, rice vinegar, toasted sesame oil, honey, and a little tamari. If you have a food processor try using the slicing blade to chop the broccoli and fennel. If not, use a sharp knife and take your time.
Once the veggies are thinly sliced, grab a jar and toss the dressing ingredients together. Mix everything together in a large bowl, then taste and adjust the dressing ingredients. The batch we made was nice and light, but you might prefer more dressing. Top with extra sesame seeds.
Broccoli Fennel Sesame Salad
1 head broccoli
3 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon tamari or shoyu soy sauce
1 teaspoon honey or maple syrup
1 tablespoon toasted sesame seeds, plus extra for garnish
Remove top and bottom of fennel, cut into quarters. Remove stems from broccoli, and peel using a vegetable peeler. Feed the fennel and broccoli through a food processor using a chopping blade, or slice thinly with a sharp knife. Place in a large bowl.
Stir together dressing ingredients. Mix salad and dressing together, taste and adjust seasoning if necessary. Garnish with extra sesame seeds and serve.
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