Recipe: Pea & Broccoli Salad with a Tamari Dressing

This salad is so simple to make, I feel weird even calling it a recipe. I made it for lunch yesterday and it took ten minutes, max. I served it with brown rice noodles as it definitely wouldn't be enough on its own to keep me full until dinner time. For any omnivores out there, I think this would work served with chicken or salmon if you did want to add meat or fish. I included a little maple syrup in the dressing as I think the sweetness works really well with the other ingredients, but if you are very concsious of your sugar intake, feel free to leave it out; it's not essential.

Broccoli is a cruciferous vegetable. People talk of super foods and food fads, but broccoli has been prized as a healthy food for as long as I can remember. It's widely available and inexpensive and so should be at the top of our grocery lists. While I now really like the taste of broccoli, that wasn't always the case. I used to find it quite bland and eating it regularly didn't appeal to me. If this is the case for you or your family members, jazzing up broccoli with healthy dressings like this tamari dressing is a good way to make broccoli more flavoursome and appealing.


1 head of broccoli, cut into florets

1 and a half cups of frozen peas

For the dressing:

3 tbsp tamari

2 tbsp sesame oil

1 tbsp apple cider vinegar

1 tsp of maple syrup

Juice of half a lime

To serve:

2 tbsp of sesame seeds

1/2 red chilli, finely sliced


1. Add the peas to a saucepan with boiling water and cook for five minutes. Steam the broccoli for five minutes. (I use a steamer saucepan set and cook my peas in the boiling water in the bottom saucepan and steam my broccoli in the top steamer saucepan).

2. To make the dressing, add all of the dressing ingredients to a jar, close the lid and shake well.

3. Toast the sesame seeds in a dry pan over a medium heat for three minutes, tossing every couple of seconds.

4. To serve, toss the broccoli and peas in the dressing, place in a serving bowl and top with the chopped red chilli.

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DESIGNED BY Frances Walsh 

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