Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
Home 
Recipes
Yield: Serves 6. Each serving: 1 cup.
Recipes
Asian Broccoli Salad
| Nutrition Information | |
| Calories: | 120 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 114mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 3g |
| Sugars: | 22g |
| Protein: | 3g |
| Vitamin A: | 3646.8iu (72%) |
| Vitamin C: | 23mg (38%) |
| Calcium: | 65mg (6%) |
| Iron: | 4.3mg (23%) |
Broccoli is in the crucifer family and contains a very long list of phytochemicals that may help prevent cancer.
1 Tbsp light soy sauce
2 Tbsp flavored vinegar
1 tsp sugar
2 Tbsp nonfat plain yogurt
2 carrots, peeled & sliced
2 cups broccoli florets
2 cups shredded cabbage
Steam broccoli florets until just crisp-tender. Combine first four ingredients in a large mixing bowl. Add the rest of the ingredients and mix well. Chill for several hours and mix again. Serve on a platter or 6 small plates.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!