Asian Colorful Broccoli Salad

Asian flavors, soy sauce, garlic and ginger blend beautifully in this marinated cold salad. Lots of healthy ingredients along with solid flavor. The crispy fried wontons add a nice crunch.

1 day Prep: 20 minutes Cook: 15 minutes

295 calories per serving view nutrition facts

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2	tablespoons	soy sauce, sodium reduced
2	cloves	garlic	crushed, minced
2	teaspoons	ginger	fresh grated
1	teaspoon	chinese hot mustard
1/2	cup	rice wine vinegar
1/2	teaspoon	red pepper flakes
2	each	scallions, spring or green onions	finely minced
1/2	teaspoon	sea salt
1/2	cup	canola oil	or peanut oil
2	teaspoons	sesame oil
1 1/2	cups	carrots	peeled and thinly sliced
1 1/2	cups	sweet red bell peppers	thinly sliced into strips
3	pounds	broccoli florets
6	ounces	water chestnuts	drained, sliced
1	tablespoon	sesame seeds	toasted
4	ounces	wonton wrappers	about 10 wrappers

In a medium bowl mix the soy sauce, garlic, ginger, green onions, mustard, rice wine vinegar, crushed red pepper, and salt. Whisk to blend.

While continuing to whisk, gradually add the peanut or canola oil and sesame oil until emulsified.

Add the carrots and bell peppers and toss. Cover and refrigerate overnight to allow the flavors to blend and penetrate into the carrots and peppers.

The next day steam the broccoli florets until just tender. Add the remaining ingredients except the wontons, toss gently and allow to chill.

Before serving. Cut the wonton wrappers into thin strips. Gently fry, stirring to separate the wonton strips until crispy.

Top the salad with the crispy wonton strips and serve.

Serving Size 287g

Amount per Serving

Calories 295 50% of calories from fat