Tahini Broccoli Salad with Cashews

This super flavorful salad comes together in under five minutes and is good warm or cold. It's a great "pantry cleaner" as it uses a little bit of multiple items (garlic, cashews, onions, EEOO, etc).

Here are a few notes/thoughts:

• The broccoli should be lightly steamed, but not fully, as you want a crisper texture for a salad without the raw taste. 
• I added hot sauce to mine to make it a little more exciting, but between the garlic, onion, and sesame, it's already got a lot going for it! 
• If using salted cashews, you may want to decrease the salt content to 1/8 teaspoon (eye-ball it)
• For those of you who've never heard of tahini, tahini is a paste made from sesame and has a nutty flavor. It's a great thickener for the dressing and it's often used in hummus too.

Tahini Broccoli Salad with Cashews
Adapted from For the Love of Food blog
Ingredients
1 head of broccoli, cut into bite-sized pieces
1/4 cup tahini
2 tablespoons olive oil
1/4 teaspoon salt
1 clove garlic, minced
handful of cashews (preferably not salted)
1 tablespoon sesame seeds
sprinkle of red pepper flakes
a few very thin slices of red onion
Sriricha hot sauce (optional)

1. Lightly steam the broccoli for 2 - 3 minutes, until tender yet crisp.
2. In a medium bowl, mix together the tahini, olive oil, salt, and garlic. 
3. Toss in the broccoli and stir until well-coated. 
4. Sprinkle the cashews, sesame, red pepper, and red onion on top. Enjoy!