Servings : 4-6

INGREDIENTS:

• • 12 oz. broccoli flowerets, cut into small same-size pieces
• • 1 medium-sized Jicama(yam bean), cut into strips about 1/2 inch wide
• • 1 red bell pepper
• • 1 tbsp black or white Anandham sesame seeds, preferably toasted

Dressing Ingredients:

• • 12 oz. broccoli flowerets, cut into small same-size pieces
• • 1 tbsp soy sauce
• • 3 tbsp rice vinegar
• • 1 tbsp chili garlic sauce
• • 1/2 tsp garlic puree/paste
• • 1/2 tsp ginger puree/paste
• • 2 tsp Anandham Sesame oil
• • 1 tbsp sugar
• • Pinch of sea salt

Instructions:

In a small bowl combine the soy sauce, rice vinegar, chili garlic sauce, garlic puree, ginger puree, Anandham sesame oil, sugar and sea salt. Let the dressing sit while you prep the vegetables.

Cut broccoli into small same-size flowerets until you have 4 heaping cups of broccoli flowerets. (To cut broccoli without getting a mess, cut part-way through the stem and them pull the broccoli apart.) You can blanch the broccoli in boiling water for a minute and then drain well.

Peel jicama (yam bean) and cut into slices about 1/2 inch thick, then cut each slice into strips about as long as the broccoli pieces. Cut red bell pepper into thin slivers.

Put the broccoli flowerets, jicama strips, and red bell pepper slivers into a medium-sized bowl and toss with the dressing. Toast Anandham sesame seeds in a dry pan over high heat for 1-2 minutes (just until they start to get fragrant.) Toss salad with Anandham sesame seeds and serve.