Janet's Broccoli Salad

Author: Canadian Living

"Two of my daughters love this salad so much that they actually beg for it in their school lunches," says Janet. The light mix of Oriental flavors looks great and scores high on the satisfying crunch scale.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com


  • 1/2 cup sliced or slivered almond
  • 2 tablespoons sesame seeds
  • 1 stalk broccoli chopped
  • 3/4 lbs bean sprouts
  • 2 cups fresh mushrooms sliced
  • 2 green onions chopped
  • 1/4 cup sunflower seed
  • 2 cups chow mein noodles
  • 1/2 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon sesame oil
  • 1 clove garlic minced
  • 1/2 teaspoon pepper
  • salt


In skillet, toast almonds and sesame seeds over medium heat, stirring occasionally, for about 8 minutes or until fragrant. Set aside.

In large bowl, combine broccoli, bean sprouts, mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours.)

Dressing: In small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic and pepper. Season with salt to taste. (Dressing can be made ahead and refrigerated for up to 4 hours.)

Toss dressing with broccoli mixture. Sprinkle chow mein noodles over top.

Nutritional facts <b>Per serving:</b> about

  • Protein 6 g
  • Calories 300.0
  • Total fat 25 g
  • Total carbohydrate 16 g
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Janet's Broccoli Salad