Recipes > Salad > Vegetable Salads > Broccoli Salad > Chinese-Style Broccoli Salad

Chinese-Style Broccoli Salad

Chinese-Style Broccoli Salad Recipe


Barely cooked broccoli is tossed with soy sauce, vinegar, sesame oil and a bit of sugar. Sprinkle on pumpkin seeds for a bit of texture and bite. Wonderful cold or warm.


  • 2 heads fresh broccoli
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt
  • 2 tablespoons light soy sauce
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons sesame oil
  • ¼ teaspoon salt
  • 1 tablespoon white sugar


  1. Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.
  2. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
  3. In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

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Nutritional Information

Chinese-Style Broccoli Salad

Servings Per Recipe: 4
Calories: 188.4
% Daily Value *
protein: 9 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 16 %
fat: 22 %
saturated fat: 10 %
vitamin a iu: 19 %
niacin equivalents: 17 %
vitamin b6: 17 %
vitamin c: 223 %
folate: 24 %
calcium: 7 %
iron: 7 %
magnesium: 12 %
potassium: 14 %
sodium: 88 %
thiamin: 10 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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