Spicy Broccoli Salad

1 Review
From: EatingWell Magazine Holiday Issue 1995

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

Ingredients 4 servings

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  • 1 1/2 pounds broccoli
  • 3 tablespoons chopped red bell pepper
  • 3 tablespoons chopped red onion
  • 3 tablespoons rice-wine vinegar, or distilled white vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon crushed red pepper
  • Salt, to taste

Preparation

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  • Ready In

  1. 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.
  2. 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 information

  • Per serving: 108 calories; 4 g fat(1 g sat); 5 g fiber; 16 g carbohydrates; 5 g protein; 112 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1466 IU vitamin A; 162 mg vitamin C; 84 mg calcium; 1 mg iron; 338 mg sodium; 574 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 1/2 vegetable, 1/2 fat

Reviews 1

May 05, 2010
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By: EatingWell User
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!