Asian Broccoli Salad

Submitted by Meredith K.

"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."

 

• Ready In: 26mins
• Ingredients: 10

ingredients

• 1 head broccoli
• 1⁄2 cup sliced fresh mushrooms
• 1 grated carrot (size to taste)
• 1⁄2 cup sliced almonds (raw)

• Dressing

• 1⁄4 cup vinegar
• 1⁄4 cup sesame oil
• 2 tablespoons honey
• 3 tablespoons tamari
• 1⁄2 teaspoon fresh grated ginger
• 1 clove pressed garlic

directions

1. Peel tough"skin" from broccli stems; slice stems about 1/8"- 3/16" thick.
2. Cut florets into bite size picees.
3. Steam broccoli until just crisp.
4. (Stems will take slightly longer than florets to steam.) Do NOT overcook.
5. Mix dressing ingredients and toss w/ broccoli.
6. Stir in grated carrot, sliced mushroom and almonds.
7. Chill.

Reviews

[LonghornMama]

Delicious, light broccoli salad. Would make a great side dish for any meal, especially when grilling. Lots of crunch from the almonds and beautiful color. I steamed the broccoli in the microwave for two minutes which was fast and easy. Thanks for sharing the recipe!

 

[Theresa P]

Thank You for sharing such a wonderful recipe ! Full of color and flavor , it was a delight to eat as well as pretty on the plate . I will be making this one often !!!

 

[Cubanita]

Yum! I added some tahini and miso and used sesame seeds instead of almonds. I'll be making this all summer long.

 

[Maven in the Making]

Made this for a lovely potluck BBQ at a friend's. Big hit! Everyone liked it. It went together so easily and fast. Thanks.

 

[crcheney]

Was delicious. Added cilantro and crispy chow mein noodles, and my family loved it. Can't wait to bring it to summer BBQs.