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.

Tracey Seaman

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Leigh Beisch

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

101 calories; fat 6g; saturated fat 1g; mono fat 2g; poly fat 2g; protein 4g; carbohydrates 10g; fiber 1g; cholesterolmg; iron 1mg; sodium 44mg; calcium 56mg.