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.
Yield
8 servingsPrep
20 minCook
15 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
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
toasted |
|
| 4 | ounces |
wonton wrappers
about 10 wrappers |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 2 | cloves |
garlic
crushed, minced |
|
| 1E+1 | ml |
ginger
fresh grated |
|
| 5 | ml |
chinese hot mustard
|
* |
| 118 | ml |
rice vinegar
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 2 | each |
scallions, spring or green onions
finely minced |
|
| 2.5 | ml |
sea salt
|
|
| 118 | ml |
canola oil
or peanut oil |
|
| 1E+1 | ml |
sesame oil
|
|
| 355 | ml |
carrots
peeled and thinly sliced |
|
| 355 | ml |
sweet red bell peppers
thinly sliced into strips |
|
| 1.4 | kg |
broccoli florets
|
|
| 173.4 | ml/g |
water chestnuts
drained, sliced |
|
| 15 | ml |
sesame seeds
toasted |
|
| 115.6 | ml/g |
wonton wrappers
about 10 wrappers |
|
Directions
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.
