Oriental Broccoli Salad

Course : Salads
Serves: 8
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1/2 cup slivered almonds
2 tablespoons sesame seeds
1 stalk broccoli -- chopped
3 1/8 pounds bean sprouts
2 cups green onions -- chopped
2 cups fresh mushrooms -- sliced
1/4 cup sunflower seeds
2 cups chow mein noodles
1/2 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons light soy sauce
1 tablespoon sugar
1 1/2 teaspoons sesame ooil
1 clove garlic -- minced
1/2 teaspoon pepper
1/2 teaspoon salt

Preparation / Directions:

1. In skillet toast almonds and sesame seed over medium heat; stir occasionally for about 8 minutes or until fragrant. Set aside. 2. In a large bowl combine broccoli, bean sprouts, mushrooms, onions and sunflower seeds. 3. Add toasted almonds and sunflower seeds. 4. Dressing: In a small bowl whisk together vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, garlic and pepper. Season with salt to taste. 5. Toss dressing with with broccoli mixture. Sprinkle with chow mein noodles; serve. Notes: Salad and dressing can both be made up to 4 hours ahead assembling just before serving.


Nutritional Information:

300 calories; 6g protein, 25g fat, 16g carbs. Good source of iron.

1 Kitchen's say:
  (5 3/4 Stars!)
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