Chilled broccoli salad is a super-nutritious side dish. But instead of a heavy mayonnaise-based dressing, try this delicious Asian-inspired alternative instead!
2 bunches fresh broccoli (about 6 cups chopped)
1/2 red or vidalia onion, diced
2 tablespoons seasoned rice vinegar
1 tablespoon honey
2 teaspoons minced fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 cup blanched almonds, slivered or chopped
1. Separate broccoli into florets and chop the top 2 inches of stem into 1 inch cubes. Place broccoli in briskly boiling, salted water and boil until just tender-crisp, about 2 1/2 to 3 minutes. Immediately drain broccoli and plunge into cold water to stop the cooking process. Drain well.
2. Toast almonds in a dry skillet over medium heat until fragrant and golden. Watch carefully to prevent burning. Set aside.
3. In a large bowl, whisk together seasoned rice vinegar, honey, ginger, soy sauce, and sesame oil. Add broccoli and chopped onion to dressing and toss well. 4. Just before serving, add almonds to salad and toss lightly. Serve salad at room temperature or slightly chilled.
Nutrition information per serving: Calories 131, Carbohydrates 19g, Fiber 6g, Sugar 12 g (Added sugars 7g) , Protein 7g, Fat 5g
This recipe is from my book Nutrition Diva’s Secrets for a Healthy Diet: What to Eat, What to Avoid, and What to Stop Worrying About! (c) 2011. Enjoy the recipe–and feel free to link to it–but please don’t reproduce it. For more great recipes, plus shopping guides, meal plans, and everything you need to know to make healthy choices at the grocery store and for every meal and snack of the day, the book is available in both paperback and electronic versions at Amazon, Barnes and Nobles, or wherever you buy books.