Broccoli Sunflower Salad Recipe

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

Broccoli Sunflower Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
The unique crunch of sunflower kernels and a zesty tang from a vinegar and sesame oil dressing turn basic broccoli into sensational salad. "We're on a low-carb diet, and this is one of our favorite dishes," informs Rick and Sheila Ellison from Prattville, Alabama.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 cups fresh broccoli florets
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons sesame oil
  • Sugar substitute equivalent to 1 tablespoon sugar
  • 1/4 cup unsalted sunflower kernels

Directions

In a large saucepan, bring 8 cups water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
In a small bowl, whisk the vinegar, soy sauce, oil and sugar substitute. Pour over broccoli; toss to coat evenly. Cover and refrigerate for at least 1 hour, stirring several times. Just before serving, stir in sunflower kernels. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Sunflower Broccoli Salad in Light & Tasty October/November 2004, p59

Nutritional Facts

3/4 cup: 121 calories, 10g fat (1g saturated fat), 0 cholesterol, 322mg sodium, 6g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 6 cups fresh broccoli florets
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons sesame oil
  • Sugar substitute equivalent to 1 tablespoon sugar
  • 1/4 cup unsalted sunflower kernels
  1. In a large saucepan, bring 8 cups water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
  2. In a small bowl, whisk the vinegar, soy sauce, oil and sugar substitute. Pour over broccoli; toss to coat evenly. Cover and refrigerate for at least 1 hour, stirring several times. Just before serving, stir in sunflower kernels. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Sunflower Broccoli Salad in Light & Tasty October/November 2004, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBroccoli Sunflower Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ConnieK User ID: 282614 154617
Reviewed Jun. 29, 2013

"Very good. Different! The flavors blend really well and with the soy sauce and sesame oil, it has a nice Asian flare."

MY REVIEW
bmbadgley User ID: 3904867 63687
Reviewed Feb. 3, 2012

"LOVE this recipe!! I added toasted almond slivers (substituted for the sunflower kernels which I didn't have on hand), and about a tablespoon of minced fresh ginger. Delicious!! Did forget to add the sugar, but it was still great. Will remember the sugar next time and it may even be better, if possible!"

Loading Image