Toshiko's Broccoli Salad

READY IN: 8mins
Recipe by JustJanS

Tomoko who lives with us rang her mother in Japan for this recipe. it's so simple, but it really is yummy. Don't over cook your broccoli-it's got to be bright green and crisp.

Top Review by COOKGIRl

YUM! I used English Coleman's mustard and not knowing what karashi mustard was I added in about 1/2 teaspoon of coarsely crushed Szechuan peppercorns. Super easy and super good! Accompanied pan grilled pork chops, sticky rice and simple tossed green salad with seasonal vegetables. Organic broccoli from the CSA box, too! Made for Make My Recipe Downunder/August.

Ingredients Nutrition

  • 1 kg broccoli, cut into florets
  • 2 tablespoons soy sauce

  • 1 tablespoon soy sauce
  • 1 12 cm karashi mustard (Japanese mustard sold in a tube-about 1 teaspoon Mild English mustard would substitute))


  1. Bring a large pot of water to the boil.
  2. Throw in the broccoli florets, and return to the boil.
  3. Boil for 3 minutes, them remove, and drain in a colander uner running cold water.
  4. Add the 2 tablespoons of soy and toss to mix.
  5. In another bowl, mix the Karashi and 1 tablespoon of soy sauce.
  6. Pour this mix over the broccoli, mix and eat!

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