Steamed broccoli is tossed with an Asian-inspired dressing in this quick and easy salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Cut off broccoli florets. Trim and peel stems; cut into 1/2-inch-thick slices. Place broccoli florets and stems in a steamer basket over boiling water; cover and steam until cooked but still crisp, 2 to 3 minutes. Refresh under cold water. Drain well.

  • Stir together bell pepper, onion, vinegar, oil, brown sugar and crushed red pepper in a serving bowl. Just before serving, add the broccoli and toss to combine. Season with salt.

Nutrition Facts

108 calories; protein 5g; carbohydrates 16.4g; dietary fiber 4.8g; sugars 6.5g; fat 4.1g; saturated fat 0.6g; vitamin a iu 1465.8IU; vitamin c 161.5mg; folate 112.3mcg; calcium 84.2mg; iron 1.3mg; magnesium 38.1mg; potassium 574.3mg; sodium 337.6mg; thiamin 0.1mg; added sugar 2g.

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Rating: 5 stars
I made this recipe with a few alterations. I didn't cook the broccoli as I like mine really crunchy. I subbed honey for the sugar and added a red orange and yellow bell pepper as well as a tsp of coarse ground mustard and a tsp of minced garlic. It was SO delicious spicy sweet and crunchy. Yum! Read More