Health

Broccoli Salad with Sesame Dressing and Cashews

broccoli-sesame-salad RecipeLeigh Beisch

Ingredients

  • 1 large bunch broccoli rabe, woody ends trimmed
  • 2 heads broccoli
  • 1 tablespoon sultana (golden) raisins, chopped
  • 1/4 cup coarsely chopped salted cashews
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 3 tablespoons seasoned rice-wine vinegar
  • 2 large garlic cloves, finely minced or pressed through a garlic press
  • Large pinch cayenne pepper
  • 2 teaspoons sesame seeds, lightly toasted

Preparation

Rinse broccoli rabe well, and steam just until tender but still bright green, about 3 to 4 minutes. Rinse in a colander beneath cold running water. Drain well, and wrap in a clean tea towel to absorb excess water. Chop into small pieces.

Cut broccoli florets from stems, and then cut into small (1/2-inch) pieces. Steam just until tender but still bright green, about 3 to 4 minutes. Rinse in a colander beneath cold running water. Drain well, and wrap in a clean tea towel to absorb excess water.

Place rabe and broccoli florets in a large bowl with raisins and cashews. Whisk together the oils, vinegar, garlic, and cayenne. Drizzle over salad, and lightly toss. Sprinkle with toasted sesame seeds. Serve at room temperature or chilled.

Print
  • Yield: 6 to 8 servings (serving size: about 1 1/4 cups)

Nutritional Information

Calories per serving:101
Fat per serving:6g
Saturated fat per serving:1g
Monounsaturated fat per serving:2g
Polyunsaturated fat per serving:2g
Protein per serving:4g
Carbohydrates per serving:10g
Fiber per serving:1g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:44mg
Calcium per serving:56mg

Good to Know

For a low-sodium dish, this broccoli salad packs on the flavor. With 44 milligrams of sodium, there's really no need to choose unsalted cashews. Broccoli is loaded with vitamin C and fiber.

Health
Advertisement