Ingredients for Asian Broccoli Salad
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How to Make Asian Broccoli Salad
- In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and garlic.
- Add the shredded carrots, red bell pepper, and scallions to the bowl and toss to coat.
- Steam or blanch the broccoli florets until crisp-tender (about 3-5 minutes). Immediately plunge into ice water to stop the cooking process and maintain a vibrant green color.
- Drain the broccoli well and add it to the bowl with the other vegetables.
- If using, add the sliced mushrooms.
- Gently toss everything together to combine, ensuring the broccoli is evenly coated with the dressing.
- In a separate small bowl, toast the sesame seeds in a dry skillet over medium heat until fragrant and lightly golden. (about 1-2 minutes)
- Sprinkle the toasted sesame seeds over the salad.
- Serve immediately or chill for later. If chilling for more than a day, omit the mushrooms and add them just before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
34g
Fat
8g
Carbs
5g