Chinese Broccoli Salad With Sesame Sriracha Dressing

1. 1

   Fill a large bowl with water and ice. Set aside.

2. 2

   Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.

3. 3

   Heat about 1 inch of water in a large lidded pot or wok, bring to boil. Lay stems in an even layer in the boiling water and place the leaves across the top. Cover and let steam for 3 to 5 minutes, until it has reached your desired tenderness.

4. 4

   With a slotted spoon, transfer broccoli to ice bath.

5. 5

   While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and Sriracha in a small bowl, then slowly drizzle in the sesame oil, whisking constantly. Set aside.

6. 6

   Using a slotted spoon, transfer the cooled broccoli to a serving bowl. Pat dry with a clean kitchen towel or paper towels.

7. 7

   Drizzle dressing over broccoli and toss to coat evenly. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.