Broccoli Salad with Doenjang Dressing
A low-sodium, healthy salad made by tossing broccoli in a tangy-sweet doenjang-based dressing. The vinegar keeps the flavor rich without needing much salt, and the milk helps the body flush out excess sodium. Best enjoyed right after tossing.
Ingredients
Ingredients
- Broccoli3 small heads (900g)
- Salt1 tsp
- Doenjang (soybean paste)1 tbsp
- Soy sauce1 tbsp
- Toasted sesame seeds2 tbsp
- Vinegar2 tbsp
- Honey2 tbsp
- Milk2 tbsp
Directions
- 1
Trim the broccoli, rinse it a couple of times in lukewarm water with a little baking soda dissolved in it, then blanch in boiling water with a pinch of salt for just 3 minutes and drain in a colander.
- 2
If you use ground toasted sesame (sesame salt), you won't need a blender — but if using whole toasted sesame seeds, put all the dressing ingredients in a blender and blend.
- 3
Pour the well-blended dressing over the blanched broccoli.
- 4
Wear food-safe gloves and toss by hand, or shake the bowl, to mix everything evenly.
- 5
Transfer to a serving bowl, and it's ready.
Tips
Seasoning vegetables with just salt or fermented pastes takes a lot of seasoning, but adding vinegar makes food taste well-seasoned even with less salt. That's why tangy dishes are easier to make low-sodium — and the potassium in milk helps block sodium absorption and supports its excretion.