Spicy Broccoli Salad

November/December 1994

Your rating: None Average: 4.3 (8 votes)

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

"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...
Spicy Broccoli Salad


  • 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


  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.


Per serving: 109 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 17 g carbohydrates; 2 g added sugars; 5 g protein; 5 g fiber; 264 mg sodium; 569 mg potassium.

Nutrition Bonus: Vitamin A (32% daily value), Vitamin C (272% dv), Folate (28% dv), Potassium (16% dv).

Carbohydrate Servings: 1

Exchanges: 2 1/2 vegetable, 1/2 fat

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