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American Family Children's Hospital

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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.


Serves 10



Broccoli Cabbage Crunch Salad

  • 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


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


  • 1/2 cup dry roasted peanuts




  1. 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.

  2. 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.

  3. When ready to serve, top with peanuts.


Nutrition Facts


Calories: 127

Total fat: 6g

Saturated fat: 1g

Cholesterol: 0mg

Sodium:  246mg

Carbohydrates:  18g

Fiber:  3g

Sugar: 9g

Protein: 3g