Soy Broccoli Salad with Chili Garlic Sauce
What You Will Need
Ingredients
- 4 stalks broccoli, cut into florets (8 cups of florets)
- 1 cup olive oil
- 1 head garlic, peeled (about 16 cloves)
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Chili Garlic Sauce
- 1 tsp. salt, kosher
Made with
Lee Kum Kee products
How to make it
Place the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the Chili Garlic Sauce and 1/2 tsp. salt. Immediately pour mixture into a container. Allow to cool to room temperature.
For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, Premium Soy Sauce, and 8 or more cloves of cooked garlic.
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