CHINESE BROCCOLI SLAW
This recipe was passed around for years in my Grandmother's beauty salon. She took it to every church supper. It was on the table every Thanksgiving and Christmas.
Provided by marinza
Categories Salad Coleslaw Recipes No Mayo
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet.
- Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
- Toss together the coleslaw mix and the green onion in a large bowl.
- Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.
Nutrition Facts : Calories 398.6 calories, Carbohydrate 32.4 g, Cholesterol 15.3 mg, Fat 28.5 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 710.9 mg, Sugar 15.6 g
FRESH BROCCOLI/MANDARIN SALAD
I write a food column for our local newspaper, and I consider myself a pretty good judge of recipes. But I'll admit I was surprised by this one-I didn't think the usual ingredients would go together as well as they do. -Connie Blommers, Pella, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water. Stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill., In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator.
Nutrition Facts : Calories 227 calories, Fat 15g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
CHINESE-STYLE BROCCOLI SALAD
"This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!"
Provided by Hbear 30
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate broccoli into bite-sized florets. Peel tough skin off stem and qarther it into 2 inch pieces cut slantwise.
- Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
- In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!
Nutrition Facts : Calories 188.2, Fat 14.2, SaturatedFat 2, Sodium 2449.8, Carbohydrate 13.7, Fiber 4.7, Sugar 5.2, Protein 4.3
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Ratings 94Category Salad, Side Dish, SidesCuisine Asian, KoreanTotal Time 7 mins
- Blanch the broccoli: Bring a large pot of water to a boil and add in a generous pinch of salt after the water boils. Boil the broccoli florets for 1 minute and then place the broccoli into a bowl of ice water or run it under cold running water to stop the cooking process. This helps brighten the color and retain the crunchiness of the broccoli while removing some of the raw taste. Drain the broccoli very well from the ice bath and set it aside. Excess water will dilute the dressing.
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- Mix the broccoli with the dressing and season it with salt and pepper. The longer the broccoli sits in the dressing, the more flavor it will absorb. This tastes the best after about an hour. Serve chilled or at room temperature.
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5/5 (37)Total Time 15 minsCategory VegetablesCalories 150 per serving
- Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.
- Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn’t burn.
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- You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you’d like, stir in the chili oil at this point. Serve!
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- Bring a big pot of water to a boil, then season the water well with salt. Also set up a big bowl of ice water. Drop in your broccoli florets, and blanch for about 60 to 90 seconds. Take a piece of broccoli out and taste it, to make sure it’s to your liking (it should be crisp, but with the raw edge taken off). Immediately remove the broccoli from the boiling water and shock it in the ice water for 15 seconds. Drain the broccoli, then dry well with paper towels.
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- Toss the broccoli florets in the dressing and let the flavors meld in the refrigerator for at least one hour. Enjoy!
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