This Asian Pecan Broccoli Salad is always a hit at summer barbecues and picnics.
Summer has arrived and so have the invites to summer barbecues and picnics.
We all know an easy dish to bring along is a healthy salad. However a salad consisting of chopped iceberg lettuce with sliced cukes and fake croutons isn’t going to make the cut.
Instead, bring a salad with a bit of pizzazz! My sister brought this Asian Pecan Broccoli Salad to the cottage last summer and everyone loved how it tasted!
It looks interesting, and the lightly toasted noodles taste great with the broccoli, pecans and the flavorful Asian-inspired salad dressing.
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Asian Pecan Broccoli SaladInstruments
1 bunch broccoli, cut into bite-sized pieces
3 green onions chopped (green parts only)
1 tbsp canola oil
1 package (85 g) ramen noodles, crushed (discard seasoning package or save for another use)
2 tbsp sugar
2 tbsp rice vinegar
2 tsp soy sauce
2 tsp olive oil
1 tsp Dijon mustard
½ tsp sesame oil
1 cup pecans or cashews, chopped
¼ tsp red pepper flakes
In a large pot, boil the chopped broccoli in water for 1 minute. Then transfer it immediately to a bowl of ice water to stop it from cooking (this gives it a dark green color). Drain and pat dry with paper towels or use your salad spinner to remove any excess water. In a bowl combine chopped broccoli and green onions. Set aside.
In a medium skillet, heat oil over medium-low heat. Add crushed noodles. Cook and stir until noodles begin to brown. Remove from heat and let cool.
To make dressing, in a small bowl whisk together sugar, vinegar, soy sauce, olive oil, mustard and sesame oil.
Add browned noodles, dressing, pecans and red pepper flakes to broccoli mixture. Toss until coated.
Volume: Makes 6 to 8 servings