Broccoli Noodle Salad Recipe
Servings: 1
Ingredients
- 6 ounce japanese soba noodles Or possibly angel hair pasta
- 3 Tbsp. sesame oil, divided
- 1 bn broccoli, florets & stems
- 1 c. red cabbage, thinly sliced
- 1 c. carrots, grated (coarsely packed)
- 1/2 c. green onion, thinly sliced
- 1/2 c. sliced almonds, toasted
- 1/4 c. vegetable oil
- 1/3 c. rice vinegar
- 3 Tbsp. soy sauce
- 2 tsp chopped fresh ginger
- 1 x clove garlic, chopped a few drops warm chili oil
Directions
- Cook the noodles as per package instructions. Drain, rinse, and toss with 1 Tbsp. of the sesame oil. Set aside.
- Cut broccoli florets into bite-size pcs. Lightly blanch in boiling salted water. Drain, then run under cool water to stop the cooking process. Drain again. Peel and thinly slice the broccoli stems. Combine the stem, florets, cabbage, carrots, onions, and almonds in a nonreactive container
- Combine the vegetable oil, rice vinegar, the remaining sesame oil, soy sauce, fresh ginger, garlic, and chili oil. Mix well. Add in noodles and dressing to the vegetable mix, mixing well. Taste and adjust seasonings
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1006g | |
| Calories 1768 | |
| Calories from Fat 944 | 53% |
| Total Fat 107.43g | 134% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 4269mg | 178% |
| Potassium 2486mg | 71% |
| Total Carbs 178.49g | 48% |
| Dietary Fiber 18.2g | 61% |
| Sugars 16.28g | 11% |
| Protein 44.77g | 72% |
