ASIAN BROCCOLI SALAD

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Asian Broccoli Salad image

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.

Provided by Meredith K.

Categories     Vegetable

Time 26m

Yield 6-10 serving(s)

Number Of Ingredients 10

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

Steps:

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

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #healthy     #salads     #side-dishes     #vegetables     #asian     #easy     #steam     #potluck     #dinner-party     #picnic     #vegetarian     #stove-top     #dietary     #low-cholesterol     #low-carb     #healthy-2     #low-in-something     #broccoli     #to-go     #equipment     #presentation     #served-cold     #technique

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