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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 10 |
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My friend Jane gave me this recipe. It's a sure-fire hit at potlucks and picnics. REALLY easy to make, and keeps well. If I know it (or leftovers) will have to wait in the fridge for more than a day, I skip the mushrooms. Ingredients:
1 head broccoli |
1/2 cup sliced fresh mushrooms |
1 grated carrot (size to taste) |
1/2 cup sliced almonds (raw) |
1/4 cup vinegar |
1/4 cup sesame oil |
2 tablespoons honey |
3 tablespoons tamari |
1/2 teaspoon fresh grated ginger |
1 clove pressed garlic |
Directions:
1. Peel tough skin from broccli stems; slice stems about 1/8 - 3/16 thick.
2. Cut florets into bite size picees.
3. Steam broccoli until just crisp.
4. (Stems will take slightly longer than florets to steam.) Do NOT overcook.
5. Mix dressing ingredients and toss w/ broccoli.
6. Stir in grated carrot, sliced mushroom and almonds.
7. Chill.
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