Chinese-Style Broccoli Salad

SUBMITTED BY: CHRISTYJ

"This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!"

SERVINGS & SCALING

Original recipe yield: 4 salad servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 heads fresh broccoli
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons light soy sauce
2 tablespoons distilled white vinegar
2 tablespoons sesame oil
1/4 teaspoon salt
1 tablespoon white sugar

READ REVIEWS (22)

DIRECTIONS

Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.
Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by DANSERBEE

Instead of boiling the broccoli, I steamed it for about 4 minutes, until crisp-tender (which means I didn't use the 2 T of vegetable oil and 1 T salt). The whole recipe was simple and delicious. My 38 month old asked for seconds!

5 users found this review helpful

Reviewed on Jun. 22, 2004 by RUBY2

Simple and delicious. I served it cold, halved the sesame oil(picky kids) and sprinkled with sliced almonds. I prepared the broccoli & dressing in advance but didn't combine them until 15 min. before dinner as I thought the vinegar in the dressing might discolor the broccoli.

2 users found this review helpful