Korean-Style Broccoli and Carrot Salad with Egg

This vibrant Korean-inspired salad features fresh broccoli and carrots, topped with a perfectly boiled egg and a tangy sesame dressing. It's a nutritious, vegetarian dish that brings a burst of flavor to your meal.

Steps

1. Begin by boiling the egg in a small pot of water for 7-9 minutes until hard-boiled. Once cooked, remove from heat, cool under cold water, and peel. 2. Steam or blanch the broccoli florets for about 3-4 minutes until bright green and tender-crisp. Drain and set aside. 3. In a bowl, combine the julienned carrot, diced tomato, and steamed broccoli. 4. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, salt, and pepper to create the dressing. 5. Pour the dressing over the salad mixture and toss well to combine. 6. Slice the boiled egg in half and place it on top of the salad. Sprinkle with sesame seeds before serving.

1 cup broccoli florets 1 medium carrot, julienned 1 large egg 1 small tomato, diced 1 tablespoon sesame oil 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon sesame seeds Salt and pepper to taste