Asian Broccoli Salad Recipe

4.5 2 2
Asian Broccoli Salad Recipe
Asian Broccoli Salad Recipe photo by Taste of Home
Publisher Photo

Asian Broccoli Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
“This nutritious recipe is my favorite potluck contribution,” says Florence Hendrickson of Albuquerque, New Mexico. “I lightened it up, and it’s tastier than the original!”
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups fresh broccoli florets
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • Sugar substitute equivalent to 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 tablespoons slivered almonds, toasted

Directions

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. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Asian Broccoli Salad in Light & Tasty February/March 2008, p59

Nutritional Facts

1 cup: 87 calories, 5g fat (1g saturated fat), 0 cholesterol, 327mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 4 cups fresh broccoli florets
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, minced
  • Sugar substitute equivalent to 2 teaspoons sugar
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 tablespoons slivered almonds, toasted
  1. 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.
  2. 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.
  3. Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Asian Broccoli Salad in Light & Tasty February/March 2008, p59

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Reviews forAsian Broccoli Salad

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MY REVIEW
wanders6 User ID: 4956076 263161
Reviewed Mar. 7, 2017 Edited Mar. 26, 2017

"I was a little stepical about cooking the broccoli at first thinking it would be mushy. This was a delishious and refreshing salad. Thank you for sharing and will be making this again soon!"

MY REVIEW
Zafira Fauxhall User ID: 4054064 98937
Reviewed Mar. 8, 2010

"I serve broccoli a lot so I'm am always looking for different ways to serve it. This recipe is definitely a winner. The only thing I changed was to omit the pimientos. I served it along with Five Spice Tuna and Barley Pilaf with Bacon for a very flavorful dinner."

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