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Yield: Serves 6. Each serving: 1 cup.
Recipes
Asian Broccoli Salad
| Nutrition Information | |
| Calories: | 120 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 114mg |
| Carbohydrates: | 25g |
| Dietary Fiber: | 3g |
| Sugars: | 22g |
| Protein: | 3g |
| Vitamin A: | 3646.8iu (72%) |
| Vitamin C: | 23mg (38%) |
| Calcium: | 65mg (6%) |
| Iron: | 4.3mg (23%) |
Broccoli is in the crucifer family and contains a very long list of phytochemicals that may help prevent cancer.
1 Tbsp light soy sauce
2 Tbsp flavored vinegar
1 tsp sugar
2 Tbsp nonfat plain yogurt
2 carrots, peeled & sliced
2 cups broccoli florets
2 cups shredded cabbage
Steam broccoli florets until just crisp-tender. Combine first four ingredients in a large mixing bowl. Add the rest of the ingredients and mix well. Chill for several hours and mix again. Serve on a platter or 6 small plates.
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