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Toasted Sesame Broccoli Salad (raw, vegan, gluten-free, nut-free)

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Toasted-Sesame-Broccoli-Salad-featureI was one of those odd kids growing up who loved her veggies.  If you couldn’t find me, it was always a safe bet to check the garden.  I was like a pesky rabbit who was always nibbling on the fresh produce. I am so thankful that I never grew out of that. :)

If you are hungry for a little Asian flare, this fresh broccoli salad just might be the ticket. The creamy, sweet and nutty flavor of the toasted sesame dressing really pops against the fresh veggies. This salad is light and refreshing and can be enjoyed as a side salad or it can be the meal.

Raw Broccoli?

As with most things out there in “Google Land” there is a ton of information about broccoli.  Reading about it is much like watching a tennis game.  The “ball” goes back and forth as to whether or not it is healthier or better for you to eat broccoli raw or lightly steamed.  Those with thyroid issues should limit their intake, others say that it isn’t an issue.  The ball is in your court to decide.

For me personally, I think the key is moderation and to learn how to listen to your body.  I am learning more and more that to maintain my health, I need to eat a large array foods so I can get the  nutrients I  need.

It is best to add a rainbow of color in your diet and at the end of the rainbow you will find a leprechaun sitting in a pot of fresh colorful veggies. :)  The more color (variety of fresh produce) the better chance of getting all the vitamins we need.  I eat a high percentage of raw but not 100%.  Well, some days are 100% but not all the time.  For me, I am ok with that.  Everyone has to find what works for them.  Anyway, enough of that.  This recipe turned out yummy and darn-it I am going to enjoy it! haha  I encourage you to give this Toasted Sesame Broccoli Salad a try tonight and if you do, please share with us what you think!

Toasted-Sesame-Broccoli-Salad-1Ingredients:

Yields roughly 12 cups

  • 10 cups broccoli florets
  • 1 cup sliced tomatoes
  • 1/3 cup sliced almonds
  • 1/3 cup raisins or dried cranberries
  • 3 Spring onions, thinly-sliced
  • 1-2 tsp white sesame seeds

Dressing:

  • 1/4 cup Braggs Aminos
  • 3 Tbsp toasted sesame oil
  • 1/4 cup raw apple cider vinegar
  • 1/4 cup raw honey or sweetener of choice
  • 1/4 cup tahini butter
  • 1/2 tsp ground black pepper

Preparation:

  1. Break the broccoli into small florets. Place florets in a large bowl and set aside.
    • When I make raw broccoli salads I like to remove as much as the stem as possible so the florets will soften with the sauce.
    • Don’t throw away the stems, they hold a lot of flavor and nutrients. Use them in flax crackers or juice them.
    • Blanch the broccoli in hot water for a 30 seconds. This will brighten the color without cooking it.
  2. In a small bowl combine the Braggs Aminos, oil, vinegar, sweetener, sesame seeds, salt and pepper.  Whisk together to taste it, adjust ingredients to your liking.
    • I used toasted sesame oil, which isn’t raw, but I am ok with that.
    • I used raw honey in my recipe. If you decide on another sweetener make sure that it is liquid so it mixed well. Also note that different sweeteners will effect the over-all taste of the dressing.
  3. Pour ingredients over the broccoli and toss together until well coated.
  4. Store in fridge in a sealed container.  This salad will last several days.

22 thoughts on “Toasted Sesame Broccoli Salad (raw, vegan, gluten-free, nut-free)

  1. Jami says:

    YUM! That looks fabulous. I love brocolli – raw or steamed, and I bet that sesame adds some great flavor with it!

    • amie-sue says:

      I do love steamed broccoli too but boy does it smell up the house. That is one scent that I don’t want Renuzit to replicate. lol

  2. Alta says:

    well, they say great minds think alike! I made a broccoli/red bell pepper/pine nut salad for my lunch today BEFORE I read this! I used a dressing made with Bragg’s, sesame oil, tahini, garlic, ginger, and sea salt, and it was yummmmmmyyyy! I sometimes chop up a green onion, or in today’s salad, a freshly picked jalapeno pepper from my bush on the deck. mighty good eatin’!

    • amie-sue says:

      Oh I love being a part of the “great minds think alike!” club. haha Your salad sounds delicious too! You could throw about any thing in there and it would taste good, specially with the hint of Tahiti…shoot my flip flop would taste good with Tahiti on it. haha Have a blessed day! amie sue

  3. Sekhmet says:

    Your website is awesome! Your recipes are simple and basic and every thing looks so delicious! I can’t wait to try some of them. Keep up the great work, Amie! I will let you know when I try some of your recipes.

  4. Marienka Homshaw says:

    I made this but not properly and partly by accident. I first discovered I had no sesame seeds, then I forgot to add the garlic, and I used Tamari because I didn’t have Braggs of Namu so it was OK but not great.

  5. Greta says:

    I’m SO stoked that I stumbled upon this site( googling : raw food menu plans)!! Wow your website is amazing- beautifully done! This was the first recipe I tried and it turned out so good! My husband and I both loved it! Greetings from Singapore!

    • amie-sue says:

      Oh how wonderful Greta… thank you so much for sharing this with me… it just warms my heart. Many blessings in your journey and please keep in touch. :) amie sue

  6. Ben says:

    Hi

    I came across your web site. Thank you for the labour of love. I have 3-4 friends come over, they are not keen at all on raw food/ vegan food. Can you please suggest a couple of ideas with salads and a couple main dishes. I think I’ve only got one shot to impress and don’t want them to discouraged in any way.

    Thank you so much for help in matters.
    Ben

  7. Ben says:

    Good morning Amie

    Thank you so very much for the response. These recipes are truly amazing.

    Sorry for the delay, I have had a chance to look over the recipes. Can you please help me with some questions or alternative suggestions?

    – I have 1 fussy guest who doesn’t like corn as in the Zesty lime corn salad, can I substitute the corn with an alternative ingredient that would works? Also one guest who doesn’t like cashew nuts, what would you recommend so that I also have something really nice for them?

    – Additionally in the mains such as in the cypress herb and tomato tart I may have problems getting hold of ingredients such as chickpea misc and in the five layer Mexican, coconut vinegar?

    – Can you please comments on how I would create dishes without using a dehydrator?

    – One of my guests really likes Asian cuisine, could you please recommend a good salad and main that I could permeate through the menu that would perhaps please them.

    – What would you recommend for dessert?

    I am so sorry for the thousand questions just trying to get this right and have something for everyone.

    Thank you so much for help in matters.
    Many thanks Ben

    • amie-sue says:

      Hello Ben…. this is going to take some time to answer. I will do my best to do that tomorrow. Sweet dreams, amie sue

    • amie-sue says:

      Ben,

      After reading through this again, I am just going to suggest that you browse through my recipes to find ones that would accommodate your friends likes and to find recipes that cater to the ingredients that are available to you where you live. Otherwise we will just keep going back and forth with my recommendations which is difficult when there seems to be a lot of limitations. I stand behind all of my recipes and enjoy thoroughly.

      P.S I can however give you a link to a posting I did on what a person can try if they don’t own a dehydrator: https://nouveauraw.com/dehydrating/conventional-oven-food-drying/

      Many blessings and enjoy the time with your friend. amie sue :)

      • Ben says:

        Thank you so very much for your labour of love, truly awesome. I will do my best to inspire. My very best wishes Amie.

        • amie-sue says:

          Thank you very much Ben. I appreciate that you took the time to reach out to me. Have a blessed and wonderful day. Keep spreading the love of health. amie sue

    • Lisa H says:

      Ben, if you have a co-op or a Whole Foods, ect., anywhere around you, you shouldn’t have any trouble finding chickpea miso or coconut vinegar. I get both at my local co-op! Good luck, that Caprese and Tomato Tart is wonderful!

      • Ben says:

        Hi Lisa, thank you for the note will pop in to Wholefoods. Haven’t tried the Caprese and tomato tart as yet, will give this a go. Many thanks for this 👍

  8. Jacqueline Vandenabeele says:

    Good morning Amie Sue,

    I have a wonderful easy broccoli salad recipe that maybe you might like to try.
    TOMATO BROCCOLI SALAD
    1 head broccoli cut into bite size pieces
    3 red cluster heirloom tomatoes cut into 1/2 inch pieces
    2 T. organic cold pressed olive oil
    1 tsp. salt of choice
    1/4 c. raw sunflower seeds, sprouted
    1/2 tsp. each garlic powder, Italian seasoning and onion powder

    Mix the salt with the tomatoes in a bowl until well coated and set aside for 20 minutes. This causes the tomatoes to weep.
    in a bowl mix the oil with the broccoli until the broccoli is well coated, it will turn a bright green when done.
    Now mix all the ingredients together and chill for 2 hours. Hope you like it. Many Blessings Jacque

    • amie-sue says:

      Thank you for sharing Jacqueline. That salad sounds so yummy too! Umm. I just love broccoli salads. :) Have a blessed day, amie sue

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