Ingredients
Scale
- 1 pound of broccoli florets (around 6 cups)
- ½ red bell pepper, thinly sliced
- ½ orange bell pepper, thinly sliced
- ⅓ cup of orange juice, freshly squeezed if possible
- 1.5 Tablespoons Nakano All-Natural Rice Vinegar
- 2 Tablespoons Sesame Oil
- 1.5 Tablespoons Honey
- ½ teaspoon orange peel, dried
- 2 Tablespoons sesame seeds
Instructions
- First, bring a large pot of water to a boil. Then, blanch broccoli florets by placing in boiling water for about 2 minutes. Poke with fork and cook until desired tenderness (making sure it’s not too cooked!). Remove broccoli, drain water, and place in an ice bath or bowl of cold water for about 5 minutes.
- Prepare your marinade by mixing together orange juice, rice vinegar, sesame oil, honey, and orange peel.
- Transfer broccoli into a large tupperware. Slice bell peppers thinly and add to tupperware. Then, pour marinade on top and toss. Place in refrigerator for about 2 hours or until chilled.
- Right before serving. Rub a pan with sesame oil. Then, turn to medium heat. Sprinkle in 2 Tablespoons sesame seeds and cook for a few minutes, stirring often, until brown.
- Garnish salad with toasted sesame seeds. Serve cold.