Healthy Asian Broccoli Salad
Whip up a delicious Asian broccoli salad for your next potluck or barbeque in less than 10 minutes with fresh broccoli and a soy-free Asian marinade.
Servings: 4 servings
Ingredients
For the Salad
- 4 cups broccoli florets
- 1 red bell pepper diced
- 1/4 cup red onion diced
- 11 oz mandarin oranges (canned) drained
- 2 tablespoons almonds slivered
- 1.5 teaspoon sesame seeds
For the Marinade
- 1/3 cup coconut aminos or low sodium soy sauce
- 2 tablespoons rice wine vinegar or apple cider vinegar or white wine vinegar
- 1 tablespoon extra virgin olive oil
Instructions
- In a small bowl, stir together the ingredients for the marinade then set aside.
- In a large mixing bowl, add the broccoli, red onion, red bell pepper, mandarin oranges and slivered almonds. Add the marinade and stir to combine well. Sprinkle with sesame seeds.
- Chill in the refrigerator 20 minutes then serve!
- Keep salad in the refrigerator up to 5 days.
Notes
- Let the salad marinate for at least 20 minutes before serving it so the vegetables can soak up the flavor.
- Chop the broccoli florets into small bite-size pieces for easy eating.
- Eliminate some of the raw flavor of the broccoli by blanching it first. Boil the florets for 1-2 minutes, then strain them and quickly stop the cooking process by putting the broccoli in a bowl of ice water. You can also roast broccoli for a slightly different texture.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 486mg | Potassium: 533mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2030IU | Vitamin C: 141mg | Calcium: 97mg | Iron: 1mg