Broccoli salad with Asian-style dressing from River Cottage Veg: 200 Inspired Vegetable Recipes (page 316) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on May 12, 2022

    Very simple and a good way to serve broccoli. I also cooked it less than the given 4-5 minutes. Will make again.

  • csavegetablesfan on April 05, 2019

    I added some grated daikon. Great way to eat a lot of broccoli.

  • Zosia on September 05, 2015

    This was a great way to serve broccoli - it was crisp and fresh with a lively flavour, and we loved the nutty crunch of the sesame seeds.

  • Breadcrumbs on March 14, 2012

    p. 316 – This dish underwhelmed and it may be because the broccoli was over-cooked. I think 2-3 mins of steaming would be ample for us and unfortunately 4 mins made the broccoli too soft for our tastes. The dressing was tasty but somehow this just didn’t live up to my expectations. I may try it again in the summer when broccoli is fresh from the market but I also have many other similar recipes that I’d like to try. I had high hopes for this book w it’s beautiful photography and enticing sounding recipes. I sure hope this was an isolated incident.

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