Andry's Broccoli Salad with Sesam Dressing and Cashews

For a low-sodium dish, this broccoli salad packs on the flavor. With 44 milligrams of sodium, there's really no need to choose unsalted cashews. Broccoli is loaded with vitamin C and fiber.

Andry Cucca @cook_2815209

For a low-sodium dish, this broccoli salad packs on the flavor. With 44 milligrams of sodium, there's really no need to choose unsalted cashews. Broccoli is loaded with vitamin C and fiber.

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Ingredients

6 servings

1 largebunch broccoli rabe, woody ends trimmed
2 headbroccoli
1 tbspsultana (golden) raisins, chopped
1/4 cupcoarsely chopped salted cashews
1 tbsptoasted sesame oil
1 tbspvegetable oil
3 tbspseasoned rice-wine vinegar
2 largegarlic cloves, finely minced or pressed through a garlic press
1 largepinch cayenne pepper
2 tspsesame seeds, lightly toasted

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Steps

1

Rinse broccoli rabe well, and steam just until tender but still bright green, about 3 to 4 minutes.
2

Rinse in a colander beneath cold running water. Drain well, and wrap in a clean tea towel to absorb excess water. Chop into small pieces.
3

Cut broccoli florets from stems, and then cut into small (1/2-inch) pieces.
4

Steam just until tender but still bright green, about 3 to 4 minutes. Rinse in a colander beneath cold running water.
5

Drain well, and wrap in a clean tea towel to absorb excess water.
6

Place rabe and broccoli florets in a large bowl with raisins and cashews.
7

Whisk together the oils, vinegar, garlic, and cayenne.
8

Drizzle over salad, and lightly toss.
9

Vinegar, garlic, and cayenne. Drizzle over salad, and lightly toss. Sprinkle with toasted sesame seeds.
10

Serve at room temperature or chilled.