Asian Broccolini Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 68.2
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 134.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.1 g
- Protein: 2.5 g
View full nutritional breakdown of Asian Broccolini Salad calories by ingredient
Introduction
I created this recipe by looking in the fridge on the last day before Grocery Day and saying, "I've got a party to go to--what in here will make a salad?" Happily, what I came up with got many compliments! I created this recipe by looking in the fridge on the last day before Grocery Day and saying, "I've got a party to go to--what in here will make a salad?" Happily, what I came up with got many compliments!Number of Servings: 8
Ingredients
-
2 bunches Broccolini (about 4 cups)
1 English cucumber, peeled
1 small red onion, very thinly sliced
3 Portabella mushroom caps, stems removed
3 Tbsp. sesame seeds
For the Dressing:
juice of 2 limes
3 Tbsp. rice wine vinegar
1 Tbsp. toasted sesame oil
2 Tbsp. Soy Vey brand Very, Very Teriyaki sauce, or other teriyaki sauce
salt
Directions
In a large pot, bring 3 or 4 inches of salted water to a boil.
Toast the sesame seeds in a small, dry skillet over medium heat until they are fragrant and beginning to brown, about 5 - 10 minutes.
In a large salad bowl, whisk together the lime juice, rice wine vinegar, sesame oil, and teriyaki sauce until well blended.
Peel the cucumber, slice it lengthwise, and slice into thin half-moons. Very thinly slice the onion. Place the cucumbers and onions in the bowl with the dressing, sprinkle with a little salt, and toss to coat.
Cut each bunch of broccolini in half or in thirds, to make approximately three-inch lengths. When the water boils, add the broccolini and simmer until dark bright green and tender, about 5 minutes. Drain and immediately run under cold water to stop cooking.
While the broccolini is simmering, cut each mushroom cap in half, then crosswise into thin slices. Add the mushrooms and drained/cooled broccolini to the salad bowl and toss everything to coat with dressing. Taste and add salt if needed. Sprinkle with toasted sesame seeds as a garnish.
Makes 8 side-dish servings, or 4 - 6 main course servings.
(If you like things a bit more zesty, add a little hot sauce or chili paste to the dressing!)
Number of Servings: 8
Recipe submitted by SparkPeople user THRIFTYMAMA.
Toast the sesame seeds in a small, dry skillet over medium heat until they are fragrant and beginning to brown, about 5 - 10 minutes.
In a large salad bowl, whisk together the lime juice, rice wine vinegar, sesame oil, and teriyaki sauce until well blended.
Peel the cucumber, slice it lengthwise, and slice into thin half-moons. Very thinly slice the onion. Place the cucumbers and onions in the bowl with the dressing, sprinkle with a little salt, and toss to coat.
Cut each bunch of broccolini in half or in thirds, to make approximately three-inch lengths. When the water boils, add the broccolini and simmer until dark bright green and tender, about 5 minutes. Drain and immediately run under cold water to stop cooking.
While the broccolini is simmering, cut each mushroom cap in half, then crosswise into thin slices. Add the mushrooms and drained/cooled broccolini to the salad bowl and toss everything to coat with dressing. Taste and add salt if needed. Sprinkle with toasted sesame seeds as a garnish.
Makes 8 side-dish servings, or 4 - 6 main course servings.
(If you like things a bit more zesty, add a little hot sauce or chili paste to the dressing!)
Number of Servings: 8
Recipe submitted by SparkPeople user THRIFTYMAMA.