Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds

Ingredients

• 12 oz. broccoli flowerets, cut into small same-size pieces
• 1 medium-sized jicama, cut into strips about 1/2 inch wide
• 1/2 red bell pepper cut into thin slivers
• 1 T black or white sesame seeds, preferably toasted
• 1 T soy sauce
• 3 T rice vinegar
• 1 T chili garlic sauce, Sriracha Rooster Sauce, or Thai Chili Garlic Paste
• 1/2 tsp. garlic puree, from a jar
• 1/2 tsp. ginger puree, from a jar
• 2 tsp. sesame oil
• 1 T Stevia Granulated Sweetener, Splenda or sugar
• Pinch of sea salt
• 2 T peanut oil

Directions

1. Add the soy sauce to a small bowl or glass measuring cup, then mix in the rice vinegar, chili garlic sauce, or swap in Thai Chili Garlic Paste or Sriracha Rooster Sauce, followed by the garlic puree, ginger puree, sesame oil, Splenda or sugar, and sea salt. Whisk the peanut oil into that mixture, then let the dressing hang out while you prep the vegetables.
2. Trim the broccoli into small, matching flowerets until you have 4 heaping cups. To keep the broccoli from making a mess, cut partway into the stem and then pull the pieces apart.
3. If you want the broccoli a bit softer, blanch it in boiling water for 1 minute and drain it well. You can also leave it raw for this salad.
4. Peel the jicama, slice it about 1/2 inch thick, and cut those slices into strips roughly the length of the broccoli. Slice the red bell pepper into thin slivers.
5. Use a medium-sized bowl for the broccoli flowerets; add the jicama strips and the red bell pepper slivers, then toss the vegetables with the dressing.
6. Set a dry pan over high heat and toast the sesame seeds for 1-2 minutes, stopping as soon as they smell fragrant.
7. Add the sesame seeds to the salad, toss again, and serve.