Crunchy Broccoli Salad with Dijon Ponzu Dressing
Ingredients
- 3-4 cups purple cabbage, about half of 1 head, chopped
- 2 ½ cups broccoli, cut into small pieces
- 1 cup celery, chopped
- ¼ cup almonds, toasted then roughly chopped
- ¼ cup cashews, toasted then roughly chopped
- ½ tbsp sesame seeds, or more
- ¼ tsp pepper, optional
- 3 tbsps ponzu
- 2 tbsps Dijon mustard
- 1 ½ tbsps olive oil
- ½ tsp sesame oil
- ¼ tsp flaky salt, optional
Instructions
- Wash and dry all produce! Cut the cabbage head in half and then in half again, slicing into thin strips. Give the strips a rough chop. Chop the broccoli and celery.
- Add cabbage, broccoli, and celery to a large mixing bowl. Toss in toasted almonds and cashews.
- In a small bowl, combine ponzu, Dijon, olive oil, sesame oil, and salt. Whisk until smooth, then pour dressing over salad.
- Mix well then pour into a serving bowl. Top with pepper and sesame seeds, and enjoy!