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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.













Low Cholesterol, Cholesterol-Free, Trans-fat Free


2 tablespoons soy sauce, sodium reduced
2 cloves garlic
crushed, minced
2 teaspoons ginger
fresh grated
1 teaspoon chinese hot mustard
½ cup rice vinegar
½ teaspoon red pepper flakes
2 each scallions, spring or green onions
finely minced
½ teaspoon sea salt
½ cup canola oil
or peanut oil
2 teaspoons sesame oil
1 ½ cups carrots
peeled and thinly sliced
1 ½ cups sweet red bell peppers
thinly sliced into strips
3 pounds broccoli florets
6 ounces water chestnuts
drained, sliced
1 tablespoon sesame seeds
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 29550% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 442mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 6%
Sugars g
Protein 17g
Vitamin A 192% Vitamin C 318%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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