Asian broccoli and cauliflower salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
8 cups broccoli, in bite sized pieces8 cups cauliflower in bite sized pieces1/4 cup sesame seeds, toasteddressing:1/2 cup oil (canola)1/3 cup soy sauce1/3 cup rice vinegar1 tsp. sesame oil1/2 tsp. grated fresh ginger3 pkg. splenda or 6 Tb. sugar
The ingredients listed make use of the full recipe of dressing. You can cut the recipe in half and keep the remaining dressing in the fridge for later use. I like to make up half the recipe and eat it over a couple of days.
Wash and chop vegetables. Put in a 2.5 to 3 quart bowl. Add sesame seeds. Mix dressing in a jar with a tight fitting lid. Shake well and pour over veggies. Stir well until all veggies are coated. Refrigerate until ready to use. Makes 10-15 servings as a side dish (full recipe).
Excellent with cold baked chicken as a light lunch. Perfect for buffets. Very popular and easy to make.
Number of Servings: 1
Recipe submitted by SparkPeople user MAE_WEST.
Wash and chop vegetables. Put in a 2.5 to 3 quart bowl. Add sesame seeds. Mix dressing in a jar with a tight fitting lid. Shake well and pour over veggies. Stir well until all veggies are coated. Refrigerate until ready to use. Makes 10-15 servings as a side dish (full recipe).
Excellent with cold baked chicken as a light lunch. Perfect for buffets. Very popular and easy to make.
Number of Servings: 1
Recipe submitted by SparkPeople user MAE_WEST.
Nutritional Info Amount Per Serving
- Calories: 4,860.7
- Total Fat: 403.8 g
- Cholesterol: 0.0 mg
- Sodium: 6,774.3 mg
- Total Carbs: 251.4 g
- Dietary Fiber: 109.9 g
- Protein: 144.6 g
Member Reviews