ASIAN BROCCOLI SALAD
My friend Jane gave me this recipe. It's a sure-fire hit at potlucks and picnics. REALLY easy to make, and keeps well. If I know it (or leftovers) will have to wait in the fridge for more than a day, I skip the mushrooms.
Provided by Meredith K.
Categories Vegetable
Time 26m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Peel tough"skin" from broccli stems; slice stems about 1/8"- 3/16" thick.
- Cut florets into bite size picees.
- Steam broccoli until just crisp.
- (Stems will take slightly longer than florets to steam.) Do NOT overcook.
- Mix dressing ingredients and toss w/ broccoli.
- Stir in grated carrot, sliced mushroom and almonds.
- Chill.
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Natalie Rosas
[email protected]This salad is a great make-ahead dish. It's even better the next day!
Muhammad Asad ali
[email protected]I love the pop of color that the red cabbage adds to this salad.
Alex Eyasin
[email protected]This salad is a great way to use up leftover broccoli.
Fateh Mohammed
[email protected]I'm not a huge fan of broccoli, but this salad is delicious!
Safi Rehman
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even a snack.
Hasibul Hasan Shanto
[email protected]I love the crunch of the broccoli and the sweetness of the carrots in this salad.
Shaheen Wahab
[email protected]The dressing is the star of the show. It's made with rice vinegar, soy sauce, sesame oil, and ginger, and it's the perfect balance of sweet, sour, and salty.
Shanuel Pandarun
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with broccoli, carrots, and red cabbage.
Lorifiya Alyse
[email protected]I love how easy this salad is to make. I always have broccoli on hand, and the other ingredients are pantry staples.
Ssebuufu Paddy
[email protected]This Asian broccoli salad is a game-changer! It's so refreshing and flavorful, and it's the perfect side dish for any Asian-inspired meal.