Broccoli “Rice” & Edamame Sesame Salad with Lime Dressing
– Broccoli, 8 cups chopped florets & stems (peeled)
– Coriander leaves, 1 cup roughly chopped
– Scallion tops, ¼ cup finely chopped
– Edamame beans (shelled), 1.5 cups
– Lime juice, 4 tbsp (I used two limes)
– Raw sesame seeds, 2 tbsp
– Fresh ginger, 1/2 tsp minced
– Maple syrup, 2 tsp
– Garlic, 1 small clove minced
– Low-sodium soy sauce or Braggs liquid aminos, 2 tbsp
– Olive oil, 3 tbsp for cooking the broccoli + ¼ cup for the dressing
– Salt, ½ tsp for cooking the edamame + ½ tsp for seasoning the broccoli while cooking
1. In a food processor, pulse the broccoli until it breaks down into rice-sized pieces. Note: Depending on the size of your food processor, you will have to do this step in multiple stages. If you overcrowd the food processor, the broccoli won’t get chopped up evenly.
2. In a large frying pan, heat 1 tbsp of olive oil over medium-high heat. Spoon over a flat layer of broccoli rice. Stir frequently for about 2-minutes maximum until the broccoli has become slightly tender while maintaining some bite. Season with salt. Repeat this process until all of the “rice” has been lightly cooked. Set aside to cool.
3. In a dry skillet, toast the sesame seeds over medium-high heat for about 5-minutes until they are golden and aromatic. Stir the seeds frequently for even toasting. Set aside.
4. In a small saucepan, boil the frozen edamame in ½ tsp of salt. Let cook for 4 minutes. Strain the edamame beans and set them aside.
5. Make the dressing by combining the minced garlic and ginger with the lime juice and ¼ cup of olive oil in a jar. Add the soy sauce and maple syrup. Shake well to combine.
6. In a large bowl, mix the broccoli rice and edamame beans together. Sprinkle over the scallion tops, coriander leaves and sesame seeds. Drizzle over a few tablespoons of the dressing and toss to combine. Enjoy!