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Asian Broccoli Salad

Asian Broccoli Salad

Asian Broccoli Salad combines broccoli, carrots, and blanched almonds with a rich sauce that brings it all together.
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 head broccoli, washed and cut into smaller pieces, or 2 small heads
  • 1/2 cup carrots, sliced thin
  • 1/3 cup blanched, slivered almonds (or peanuts)
  • 1 tablespoon Hoisin Sauce
  • 2 tablespoons rice vinegar

Instructions

  • Using a large wok or skillet, heat the pan to medium high heat. Add one tablespoon of canola oil. Add the broccoli and carrots to the wok. Cook and stir for about 3 minutes.
  • In a small bowl, whisk together the Hoisin sauce, 2 tablespoons of canola oil and the rice vinegar until combined. Pour the sauce over the vegetables in the wok. Stir in the almonds.
  • Stir the broccoli mixture to coat it with the sauce and turn the heat off. Place the broccoli salad in a serving dish. Serve as a warm side dish with fish or chicken. Recipe makes 4 servings.
    Asian Broccoli Salad

Equipment

  • 1 wok, or non-stick skillet

Notes

I served the salad with turkey burgers and iced tea for a delicious lunch. Asian Broccoli Salad is quick and easy to prepare. It can also be served cold, just refrigerate any leftovers you might have. Try substituting your favorite veggies, like red peppers or green onions. Crunchy, tangy, sweet and delicious...all the things you look for in a fresh summer salad.

Nutrition

Calories: 223kcalCarbohydrates: 15gProtein: 7gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 0.1mgSodium: 128mgPotassium: 605mgFiber: 6gSugar: 5gVitamin A: 3621IUVitamin C: 137mgCalcium: 103mgIron: 2mg