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

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


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

107.7 calories; protein 5g 10% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 4.8g 19% DV; sugars 6.5g; fat 4.1g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 1465.8IU 29% DV; vitamin c 161.5mg 269% DV; folate 112.3mcg 28% DV; calcium 84.2mg 8% DV; iron 1.3mg 7% DV; magnesium 38.1mg 14% DV; potassium 574.3mg 16% DV; sodium 337.6mg 14% DV; thiamin 0.1mg 13% DV; 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