My brother and sister-in-law had us over for the 4th of July. They had a marvelous cook-out with tons of delicious picnic foods. While all the food was noteworthy, there was an Asian Broccoli Coleslaw that was really good. Since we had a TON of broccoli to use up, I thought I’d try my hand at my own “version.”
After lots of recipe reading, I couldn’t quite find what I was looking for. Eventually I decided to adapt this recipe. Adapted recipe is as follows:
- Asian Inspired Broccoli Salad
- 1 head of broccoli (I used everything, including the stalk and stems)
- ½ of a medium sized onion, chopped
- 1 package of oriental flavored Ramen noodles
- A couple handfuls of raisins
- ¼ c sliced almonds
- 1 T sesame seeds
- 1/8 c butter
- ¼ c apple cider vinegar
- ¼ c extra virgin olive oil
- 2 T soy sauce
- ½ T sesame oil
- Cut broccoli into bite-sized pieces. Since I was using organic broccoli, I steamed it for 3 minutes to kill off any “hitchhikers.” If you’re not using organic broccoli, I think you can skip this step.
- Pre-heat oven to 350ºF. Melt butter in a bowl. Break up the ramen noodles into bite sized pieces and mix into butter, along with the almonds and sesame seeds. Spread mixture on a baking sheet and bake for 8-10 minutes or until golden brown.
- In a small box, mix together vinegar, olive oil, soy sauce, sesame oil, and oriental noodle flavor package. Add noodle/almond mixture in.
- In a large bowl, mix together broccoli, onion, and raisins.
I thought this recipe was delicious. P’s comments were that there was too much vinegar and in his opinion it wasn’t “Asian” enough. I thought I was making the recipe healthier by leaving the sugar out and substituting raisins instead, but apparently the combination/ratio of cider vinegar to sugar is what makes it Asian inspired (at least according to P).
Next time I make it I’ll add in the sugar, for P’s benefit. Hopefully it’ll pass the “taste test” then! What’s your favorite broccoli recipe?