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Oriental Broccoli Salad

Yield: Serves 4. 1-1/2 cups per serving.



2 carrots, peeled and sliced thin
2 cups broccoli florets
2 cups shredded cabbage
1 tablespoon light soy sauce
2 tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoon nonfat plain yogurt

Steam broccoli florets until just crisp-tender. Toss all ingredients together well. Chill for 2-3 hours and mix again. Serving suggestion: top with toasted sesame seeds.