Asian Broccoli Salad

2013-04-24
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
  • PrintFriendly and PDF

Ingredients

  • 2-2.5 cups chopped broccoli
  • 1 cup chopped cooked bacon
  • 1/2 cup whole cashews
  • 1/2 cup sliced celery
  • 1/4 cup sliced scallions
  • 2 carrots, spiral sliced or julienned
  • Vinaigrette: 1/4 cup coconut aminos, 1 TBSP coconut palm sugar, 2 TBSP rice wine vinegar, 2 TBSP avocado oil, pinch red chili flakes

Method

Step 1

Chop the broccoli and bacon, slice the scallions and celery and spiral slice (or use a julienne peeler) the carrots. Combine in a large bowl with the whole cashews. Mix up the vinaigrette by stirring the coconut aminos, coconut palm sugar, rice wine vinegar and red chili flakes, then whisk while streaming in the avocado oil to emulsify. Pour the vinaigrette over the salad and toss to coat. Serve!

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Recipe Comments

Comments (2)

  1. posted by Rombout on June 30, 2013

    Great dish. We steam the broccoli a bit and add some sesame oil and honey to the dressing. The amounts above make a meal for 2. I assume the serves 4 indicated in the recipe is meant for a side dish?!

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