oriental style broccoli salad

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* Exported from MasterCook *

 

Oriental Style Broccoli Salad

 

Recipe By :Louise Pickford

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound broccoli florets

DRESSING:

1 tablespoon peanut oil

1 tablespoon roasted sesame oil

1 tablespoon balsamic vinegar

1 tablespoon soy sauce

2 teaspoons honey

1/2 teaspoon grated fresh ginger

1 garlic clove -- crushed

1 pinch five-spice powder

freshly ground Szechuan pepper

SALAD:

1 large carrot

1 piece daikon (3-inch long) (asian white radish)

4 scallions -- thickly sliced

1/2 cup dried coconut -- toasted

 

1. Steam the broccoli for 5 to 7 minutes, or until just tender; be careful not

to overcook it, since it will become mushy. Place in a large bowl.

 

2. Blend the peanut oil, sesame oil, vinegar, soy sauce, honey, ginger, garlic,

five-spice powder, and Szechuan pepper and pour over the broccoli, mixing

carefully until the broccoli is well coated. Let cool completely.

 

3. Cut the carrot in half and, using a potato peeler, peel the carrot into thin

slivers. Prepare the daikon in the same way and add both to the cold broccoli

with the scallions. Scatter the toasted coconut over the salad and serve at

once.

 

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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Per Serving (excluding unknown items): 194 Calories; 11g Fat (49.1% calories

from fat); 5g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

345mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

NOTES : The spicy Chinese flavors of the dressing permeate the broccoli as it

cools. The remaining salad ingredients add a crisp coolness to the dish, making

it exceptionally tasty.

 

Nutr. Assoc. : 0 0 0 1356 0 0 0 0 0 0 1091 0 0 3035 0 0

 

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