Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
*You can use the broccoli stems if desired. With a vegetable peeler or paring knife peel the tougher outer layer of the stem. Ensure that the stems are not woody or fibrous, and dice them into smaller pieces than the crowns to make them easier to eat.
*The salad can be eaten immediately after it’s been tossed with the dressing. Note that the broccoli will have a more pronounced crunch and taste more “raw,” though it will still be delicious.
*Redpath® Dark Brown Sugar or Redpath Simply Raw™ Turbinado Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the dressing will have a more intense caramel flavour than the original recipe when using the Dark Brown Sugar and less when using the Turbinado Sugar.
