This broccoli salad recipe makes a perfect light meal. It’s a quick and easy side dish that’s easy to digest due to the marinating process. You can also steam or saute the broccoli too.
Anyone with thyroid issues will want to cook these vegetables first. I tend to like my broccoli steamed, which makes this nutritious powerhouse bright green and soft. The method for this broccoli salad recipe is totally up to you. Either way, we know you’ll enjoy this antioxidant packed salad.
Serves 4 as a side
Broccoli Salad Recipe Ingredients
1 large head of broccoli, cut into small florets
3 tablespoons sesame seed oil
a generous splash of brown rice vinegar
1 head bok choy, roughly chopped
1 cup thinly sliced purple cabbage
1 carrot, cut into thin matchsticks
2 tablespoons sesame seeds (white or black)
a generous splash of wheat free tamari, to taste
Mix the broccoli, cabbage and bok choy together in a large bowl. Coat with vinegar, tamari, and oil.
Using your hands, massage everything for several minutes to begin breaking down the vegetables for easy digestion. If you want, you can steam the veggies for a few minutes until tender instead, your choice.
Stir in the sesame seeds and the carrots. Serve at room temperature.
If you’re not cooking them first, simply allow the veggies to marinate and soften in the bowl for 15 minutes. If you do cook them, just toss with ingredients and serve immediately.