Asian Chopped Salad with Broccoli Stems
Asian Chopped Salad with Broccoli Stems also has sugar snap peas, radishes, red cabbage, and almonds for a tasty salad with plenty of crunch. This is a delicious way to use up small amounts of crunchy veggies; you can vary the ingredients depending on what you have on hand.
I love all the crunchy ingredients in this Low-Carb Asian Chopped Salad, but it’s the broccoli stems and the creamy Asian dressing that really make the salad a wow for me! I always nibble on the broccoli when I’m cutting it up, and I try to save broccoli stems so I can use them in a recipe (like Spicy Stir-Fried Broccoli Stems, another recipe inspired by my broccoli stem love!)
I like broccoli stems almost more than I like broccoli, and especially when they’re raw, but this salad is all about the crunchy ingredients combined with the tasty Asian dressing, so if you don’t have broccoli stems, don’t let that stop you from making it with some of the other ingredients used here.
And let’s talk about that dressing. When I made Napa Cabbage Asian Slaw I fell in love with the creamy and slightly spicy soy sauce and mayo dressing. There’s no doubt that it was the love of that dressing, plus some broccoli stems in the fridge that inspired this Asian Chopped Salad! And wow, was this salad ever a keeper for me!
If you look through my Index for Salad Recipes it’s not hard to tell that I love salads with crunch, and this salad has some of my favorite crunchy ingredients like red cabbage, radishes, sugar snap peas and almonds. Next time you have broccoli stems I hope you’ll think of this salad instead of just throwing them in the trash.
How to Make Asian Chopped Salad with Broccoli Stems:
(Scroll down for complete recipe with nutritional information.)
- I had saved the stems from a couple of bunches of broccoli when I made this, but you can use less if you don’t cook broccoli that often.
- I first trim the stems a bit with a knife. Then I use a sharp vegetable peeler to peel the stems more smoothly.
- For this salad I sliced them into rounds. (I had about 1 cup of broccoli stems, but don’t worry if you don’t have that much; just use more of something else.)
- I also used 2 cups of sugar snap peas, ends trimmed and cut into diagonal slices.
- I used a bunch of radishes, which made about 2/3 cup sliced radishes.
- Chop up about 1/4 small red cabbage to make 1 cup chopped cabbage. (Sorry, bad photo for that!)
- Stir together the other dressing ingredients and then whisk in the mayo.
- Toasting the slivered almonds in a dry pan for a couple of minutes adds a lot of flavor.
- Toss together the broccoli stems, sugar snap peas, radishes, and red cabbage. Add dressing and toss until salad ingredients are well-coated with dressing. (You may not want all the dressing, but I did use it all.)
- Add toasted almonds and toss again. Serve right away.
Make it a Meal:
More Salads with Broccoli:
- 1 cup peeled and sliced broccoli stems
- 2 cups diagonally sliced sugar snap peas
- 1 bunch radishes, trimmed and sliced
- 1 cup chopped red cabbage
- 1/3 cup slivered almonds, toasted
- 1 T white wine vinegar
- 1 T Golden Monkfruit Sweetener
- 1 tsp. soy sauce (see notes)
- 1/2 tsp. crushed garlic puree
- 1/4 tsp. Asian sesame oil
- 1/4 tsp. ground ginger puree
- 1/4 tsp. (or more) Sriracha sauce (see notes)
- 1/3 cup mayo (see notes)
- Trim broccoli stems with a knife, then use a vegetable peeler to peel them smoothly and slice into rounds.
- Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick.
- Trim radishes and slice into thin slices.
- Chop red cabbage.
- Toss broccoli stems, sugar snap peas, radishes, and red cabbage together in a medium-sized bowl.
- In a small bowl or glass measuring cup, mix together the white wine vinegar, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, soy sauce or Gluten-Free Soy Sauce (affiliate link), garlic puree, sesame oil, ground ginger, and sriracha sauce (affiliate link).
- Whisk in mayo.
- Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant.
- Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side.)
- Add toasted almonds and toss again.
- Serve right away. I didn’t have any of this left so I don’t know how well it keeps in the fridge, but I’d guess it would last for at least a day.
If you don't have Sriracha Sauce (affiliate link) use any hot sauce of your choice. Use regular or light mayo, whichever you prefer. I love Golden Monkfruit Sweetener (affiliate link) but use any sweetener you have on hand. Use Gluten-Free Soy Sauce (affiliate link) if needed.
Dressing recipe from The Sunset Cookbook (affiliate link) and salad recipe created by Kalyn.
Amount Per Serving: Calories: 159Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 170mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet Low-Glycemic Diet, South Beach Diet Suggestions:
This Asian Chopped Salad with Broccoli Stems is loaded with healthful low-carb and low-glycemic ingredients which makes it great for low-carb diet plans, including any phase of the original South Beach Diet. It’s probably best to use light mayo if you’re making this for South Beach, but other low-carb eating plans would prefer full-fat mayo.
Find More Recipes Like This One:
Use Salad Recipes to find more low-carb salads like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.