Tangy Broccoli Salad

Don't toss those broccoli stems. Shave them into "noodles" to add to this Asian salad.

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4.5 by 6 people

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  • Makes: 5 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
  • Stand: 15 mins

Tangy Broccoli Salad

Directions

  1. In a large bowl, combine fish sauce, serrano pepper, cashews, rice vinegar, vegetable oil, and sugar; set aside. Cut tops off of broccoli and coarsely chop; add to bowl. Cut 1 inch from the bottom of the broccoli stems and peel off tough outer skin with a vegetable peeler; discard. Using a mandoline or the vegetable peeler, shave stems into ribbons; place into the bowl with the fish sauce mixture. Add dried apricots and toss to coat. Let stand for 15 minutes before serving. If desired, cover and chill salad up to 24 hours, stirring in the cashews just before serving.

From the Test Kitchen

*Handling Hot Peppers

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Tangy Broccoli Salad)

  • Per serving:
  • 248 kcal ,
  • 18 g fat
  • (2 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 0 mg chol. ,
  • 614 mg sodium ,
  • 19 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 6 g pro.
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