In a large bowl, add the gochujang and slowly whisk in the rice vinegar until smooth. Whisk in the Redpath® Golden Yellow Sugar, soy sauce, salt, and pepper until well combined and the sugar and salt completely dissolve. Slowly add in the canola oil and sesame oil while continuously whisking until the dressing is homogeneous.
To the large bowl, add the bite-sized pieces of broccoli, diced apples, julienned carrots, thinly sliced red onions, and half (¼ cup / 22 grams) of the toasted sliced almonds.
Toss to coat, ensuring all ingredients are covered with the dressing. Cover and let flavours meld and allow the dressing to slightly soften the broccoli; 1 hour (see Chef’s Tips).
Just before serving, toss again to redistribute the dressing. Sprinkle the remaining sliced almonds over the broccoli. If desired, sprinkle toasted sesame seeds and some lemon zest on top.