Open-Sesame Broccoli Salad
4.3g
Net Carbs
3.0g
Protein
2.5g
Fat
0.3g
Fiber
46
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 2 tablespoons Tamari Soybean Sauce
- 2 teaspoons Toasted Sesame Oil
- 8 cup flowerets Broccoli Flower Clusters
- 2 tablespoons Dried Whole Sesame Seeds
- 2 tablespoons Sodium and Sugar Free Rice Vinegar
- 2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
Directions:
Factor in half an hour to marinate this salad to allow the flavors to blend. Or prepare ahead of time and refrigerate for up to 24 hours. This recipe is suitable for all phases of the Atkins diet except for the first two weeks of Induction due to the sesame seeds.
- In a large pot fitted with a steamer basket, bring water to a boil and steam broccoli 5 minutes until crisp-tender. Rinse under cold water; drain.
- In dry skillet over medium heat, toast sesame seeds 5 minutes, until golden and fragrant, stirring frequently to prevent burning. Transfer to small plate to cool.
- In large bowl, combine tamari, vinegar, oil and sugar substitute and mix well. Add broccoli and half the sesame seeds and toss well.
- Marinate at room temperature at least 30 minutes, stirring occasionally.
- Before serving, sprinkle broccoli with remaining sesame seeds.
