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Kalyn's Kitchen

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. 

PIN Asian Chopped Salad with Broccoli Stems to try it later!

Low-Carb Asian Chopped Salad (with broccoli stems!) found on KalynsKitchen.com

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.


Asian Chopped Salad with Broccoli Stems process shots collage

How to Make Asian Chopped Salad with Broccoli Stems:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. I first trim the stems a bit with a knife. Then I use a sharp vegetable peeler to peel the stems more smoothly.
  3. 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.)
  4. I also used 2 cups of sugar snap peas, ends trimmed and cut into diagonal slices.
  5. I used a bunch of radishes, which made about 2/3 cup sliced radishes.
  6. Chop up about 1/4 small red cabbage to make 1 cup chopped cabbage. (Sorry, bad photo for that!)
  7. Stir together the other dressing ingredients and then whisk in the mayo.
  8. Toasting the slivered almonds in a dry pan for a couple of minutes adds a lot of flavor.
  9. 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.) 
  10. Add toasted almonds and toss again.  Serve right away.

Low-Carb Asian Chopped Salad (with broccoli stems!) found on KalynsKitchen.com

Make it a Meal:

Low-Carb Asian Chopped Salad would be a great side dish for Low-Carb Baked Greek Meatballs, Low-Carb Air Fryer Chicken Thighs, or Grilled Pork Chops!

More Salads with Broccoli:

Crunchy Cruciferous Chopped Salad
Barely-Blanched Broccoli Salad with Feta and Fried Almonds
Sweet and Sour Broccoli Salad

Low-Carb Asian Chopped Salad (with broccoli stems!) found on KalynsKitchen.com

Asian Chopped Salad with Broccoli Stems

Yield 6 servings
Prep Time 30 minutes
Total Time 30 minutes

Asian Chopped Salad with Broccoli Stems also has sugar snap peas, radishes, red cabbage, and almonds, and this low-carb salad is a delicious way to use up small amounts of crunchy veggies!

Ingredients

Ingredients

  • 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

Dressing Ingredients

  • 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)

Instructions

  1. Trim broccoli stems with a knife, then use a vegetable peeler to peel them smoothly and slice into rounds.
  2. Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick.
  3. Trim radishes and slice into thin slices.
  4. Chop red cabbage.
  5. Toss broccoli stems, sugar snap peas, radishes, and red cabbage together in a medium-sized bowl.
  6. 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).
  7. Whisk in mayo.
  8. Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant.
  9. 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.)
  10. Add toasted almonds and toss again.
  11. 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.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

 
Pinterest image of Asian Chopped Salad with Broccoli Stems

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    38 Comments on “Asian Chopped Salad with Broccoli Stems”

  1. Lovely recipe. Lots of vegetables. Thanks. BTW, nice snaps too.

  2. I'm definitely a broccoli stem kind of girl. The florets I could take or leave, but the stems are so good as a vegetable on their own!

  3. This salad stays in rotation at my house! I've made many variations contingent upon what I have in the fridge, and it never fails to delight. Tonight, I used broccoli slaw instead of stems, left out the radishes (none on hand), added mandarin oranges and grilled shrimp! Sooo good! Thank you for this one!!

  4. Joyce how fun, I didn't know my recipe was linked in Southern Savers. Glad you like the blog.

  5. Hi, Kalyn. Found you by way of Southern Savers. Been browsing. Your recipes look great. I love this one bc my poor hubby is always trying to get me use the stems of the broccoli. He will be thrilled:)

  6. Mike, good idea! I like the sound of that menu.

  7. This would go well with the sriracha meatballs you posted 8/17/2011. Thanks for the post!

  8. Haven't tried refrigerating this without the dressing.

  9. I love radishes but never know what to do with them.

    I also love Nina's idea of adding bean sprouts. Another veggie I love but is under utilized in my cooking.

    Does it stay for a few days without the dressing?

  10. Genie, I love the broccoli stems. When I'm cutting up the broccoli I always nibble on the stems.

    Molly, I love the idea of using wasabi mayo in this! Anything with wasabi is good with me.

  11. I just made this using 3 tablespoons of the Wasabi Mayo from Trader Joe's in place of the 1/4 cup light mayo. It adds an extra zing! Thanks for the recipe, Kalyn!

  12. Broccoli stems?! Interesting! I have never used broccoli without the flower heads! Looks palatable though, and with my favorite snack – almond included, I will definitely give it a try! Thanks for sharing!

    "If we all treat each other like we treat ourselves – what a wonderful place earth would be."

  13. Thanks Stephanie, hope you enjoy it.

  14. I like broccoli stems better than the flowerets, too, also especially when they're raw. Thought I was the only one! This looks great, can't wait to make it.

  15. So glad people are thinking about using their broccoli stems in this salad!