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Broccoli Cabbage Crunch Salad

Two cruciferous vegetables are brought together with colorful pepper to tempt you with a super healthy salad. The dressing gives it an Asian flavor and the peanuts add a special crunch. Add chicken or salmon to make it an entrée salad.

 

Ingredients

 

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4 cups broccoli
2 cups shredded cabbage
2 medium red and green bell peppers, thinly sliced
1/2 cup chopped green onions
1 cup frozen peas
1 cup cooked spaghetti pasta, cut in 3 inch pieces

 

Dressing

 

1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup extra virgin olive oil
1/4 cup honey
1 tablespoon Dijon mustard
Dash garlic powder

 

Topping

 

1/2 cup dry roasted peanuts

 

Directions

 

Broccoli Cabbage Crunch Salad

Cut broccoli stems in thin julienne slices. Cut head of broccoli into small florets. Place in a large bowl. Add shredded cabbage, peppers, onion, peas, and pasta. Set aside.


In a jar or small bowl, combine all dressing ingredients. Blend with a food processor or hand held blender. Pour over vegetables and stir to mix well. Cover and refrigerate.


When ready to serve, top with peanuts.

 

Serves 10

 

Nutritional Information Per Serving

 

Calories 160

Fat, gm.  8 

Protein, gm. 5

Carbs, gm.   18 

Cholesterol, mg.  0

Fiber, gm. 3.2

 

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