Steamed broccoli is tossed with an Asian-inspired dressing in this quick and easy salad. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen


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; 4.1 g total fat; 0.6 g saturated fat; 338 mg sodium. 574 mg potassium; 16.4 g carbohydrates; 4.8 g fiber; 7 g sugar; 5 g protein; 1466 IU vitamin a iu; 162 mg vitamin c; 112 mcg folate; 84 mg calcium; 1 mg iron; 38 mg magnesium; 2 g added sugar;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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