Best 7 Asian Broccoli Salad Recipes

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

Steps:

• Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
• Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
• Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
• Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

ASIAN BROCCOLI SALAD

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled., In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend. , Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat.

ASIAN BROCCOLI SALAD

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.

ASIAN CHICKEN BROCCOLI SLAW SALAD

Steps:

• Place the chicken in an oven safe dish and cover with the dressing, place in the oven at 350 degrees for 40-ish minutes or until cooked all the way through Thinly slice the pepper and chop the green onions, toss with the broccoli slaw. Once the chicken is done, slice the chicken into thin strips and add to the veggies, pour the remaining dressing over and any additional dressing as needed. Break up the ramen noodles and sprinkle over top. Serve with rice to help stretch the meal a little bit further

ASIAN BROCCOLI SALAD WITH PEANUT SAUCE RECIPE - (4.2/5)

Steps:

• Broccoli salad: Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired. Peanut sauce: Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

ASIAN BROCCOLI SALAD

Steps:

• In large skillet or wok heat vegetable oil. Add in broccoli. Saute on high heat for no more than 5-10 minutes tossing frequently. Remove from pan and place in bowl. Sit bowl in ice bath to stop broccoli from cooking. In food processor blend sesame oil, soy sauce, ginger, reserved mandarin liquid and honey. Pour over broccoli and toss to coat. Add sesame seeds and mandarin orange sections and toss again. Top with zest, serve immediately or chill and serve later.