Asian broccoli and cauliflower salad
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Asian broccoli and cauliflower salad calories by ingredient
Introduction
keep some dressing on hand to make whenever you want! keep some dressing on hand to make whenever you want!Number of Servings: 1
Ingredients
-
8 cups broccoli, in bite sized pieces
8 cups cauliflower in bite sized pieces
1/4 cup sesame seeds, toasted
dressing:
1/2 cup oil (canola)
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
1/2 tsp. grated fresh ginger
3 pkg. splenda or 6 Tb. sugar
Directions
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.