Broccoli Salad with Gochujang Dressing
Back to Recipes & MoreIngredients
- 7 tsp (58 g) gochujang (Korean fermented chili paste)
- ½ cup (125 ml) rice vinegar
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 2 tbsp (30 ml) soy sauce or tamari
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper, preferably freshly ground
- ⅓ cup (83 ml) canola oil (or any neutral-flavoured oil)
- 3 tbsp (45 ml) toasted sesame oil
- 12 cups (894 g) broccoli crowns, cut into bite-sized pieces (see Chef’s Tips)
- 2 cups (252 g) apples, washed, cored, diced (e.g. Honeycrisp, Gala, Fuji)
- 1 cup (100 g) carrots, washed, peeled, julienned or shredded
- ½ cup (70 g) red onion, thinly sliced or diced
- ½ cup (43 g) sliced almonds, lightly toasted, divided
- Toasted sesame seeds
- Lemon zest, finely grated
Equipment
Large bowl
Whisk
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Spatula OR wooden spoon OR salad tongs
Lid for the large bowl OR plastic wrap
Instructions
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.
