I say this a lot and every time I say it I believe it to be the truth – this is my favourite salad! I reckon it has a lot to do with the sesame oil which – smell alone – drives me wild. And it’s also something to do with the combination of the green crunchy broccoli and the soft juicy mango.
I sent the recipe to my brother and sister-in-law and it has become one of their favourite salads too. I am confident that you could turn a non-broccoli lover into a fan with this beautiful little salad. Here is what you need.
- 1 head of broccoli
- 1 mango
- 1 tbsp. sesame seeds
Ingredients for the Dressing
- 2 tbsp. rice wine vinegar
- 2 tbsp. sesame oil
- 1 tbsp. light soy sauce
As this is a salad, you’ll want to have the broccoli in bite size pieces. With a small knife, chop each little floret off and then depending on size either half or quarter them. Reserve the discarded bits of broccoli for a soup, stir fry or a juice. Bring a pan of water up to boil, then drop in your florets for 1 minute, 2 at the maximum. Then plunge straight into cold water. This stops the cooking process and keeps your salad nice and green. Once the broccoli is cool to touch, you must drain thoroughly. I have made this in a hurry before and did not spend the extra time draining and drying and I really diluted the delicious dressing. Once suitably drained, lay it on a kitchen roll to dry out further.
Your next job is to cut the mango. You can either peel it first and cut into 2 halves, then cube into squares, or do this little trick that my cousin Nic taught me; score the flesh and cut out the cubes.
If you don’t have rice wine vinegar you can substitute with another white vinegar. Combine your dressing ingredients in a little glass jar and shake, shake, shake! Place your broccoli and mango into your serving bowl, then pour your sesame dressing over, sprinkle with sesame seeds and serve. There you go, my favourite salad. Really hope you love it as much as me!