Asian Broccoli Salad

We are picking broccoli from our garden and I am coming up with new ways to use it in salads for my family. Asian Broccoli Salad is quick to make and only requires 6 ingredients. The broccoli gets slightly charred in a wok for flavor and the carrots and Hoisin sauce add some sweetness. Crunchy, sweet and delicious!

Whether you’re looking for a salad for a weeknight meal or a family gathering, you want one that checks all the boxes. Crunchy, sweet, healthy and delicious, now that’s a salad. This Asian Broccoli Salad has broccoli, carrots, blanched almonds and a rich, zesty sauce that brings it all together. Paired with your favorite chicken or fish, this one checks the boxes and takes less than 15 minutes to make.

Asian Broccoli Salad Recipe

What’s needed?

• 1 large head of broccoli, cut into smaller pieces
• 1/2 cup carrots, sliced thin
• 1/3 cup blanched, slivered almonds (or peanuts)
• 1 tablespoon Hoisin Sauce
• 3 tablespoons of canola oil
• 2 tablespoons of rice vinegar

• How to make Asian Broccoli Salad?

• Using a large wok or skillet, heat the pan to medium high heat. Add a tablespoon of canola oil. Wash and cut the broccoli and add it to the hot pan.
• Saute it for about 5 minutes, turning it as needed. Add the carrots. Saute for another 3 minutes until the carrots are tender. Add the almonds to the pan.

• Put the Hoisin Sauce, 2 tablespoons of canola oil and 2 tablespoons of rice vinegar in a small bowl and whisk it together until blended. Pour this over the broccoli and veggies in the skillet.
• Stir the broccoli mixture to coat it with the dressing and turn the heat off. Place the salad in a serving dish.

I served it with turkey burgers and iced tea for a delicious lunch. This salad is quick and easy to prepare. It can also be served cold, just refrigerate any leftovers you might have. Try substituting your favorite veggies, like red peppers or green onions. Crunchy, tangy, sweet and delicious…all the things you look for in a summer salad.