Ingredients
-
1
-
1/2
-
1
-
1/2
-
-
1/4
-
1/4
-
2
-
3
-
1/2
-
1
-
-
-
-
Directions
Asian Broccoli Salad,My friend Jane gave me this recipe. It’s a sure-fire hit at potlucks and picnics. REALLY easy to make, and keeps well. If I know it (or leftovers) will have to wait in the fridge for more than a day, I skip the mushrooms.,Made this for a lovely potluck BBQ at a friend’s. Big hit! Everyone liked it. It went together so easily and fast. Thanks.,Yum! I added some tahini and miso and used sesame seeds instead of almonds. I’ll be making this all summer long.
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Steps
|
1
Done
|
Peel Tough"skin" from Broccli Stems; Slice Stems About 1/8"- 3/16" Thick. |
|
2
Done
|
Cut Florets Into Bite Size Picees. |
|
3
Done
|
Steam Broccoli Until Just Crisp. |
|
4
Done
|
(stems Will Take Slightly Longer Than Florets to Steam.) Do not Overcook. |
|
5
Done
|
Mix Dressing Ingredients and Toss W/ Broccoli. |
|
6
Done
|
Stir in Grated Carrot, Sliced Mushroom and Almonds. |
|
7
Done
|
Chill. |
