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Broccoli Carrot Salad with a Light Vinaigrette. So scrumptious.
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Broccoli Carrot Salad Recipe

A light vinaigrette makes this Broccoli Carot Salad so scrumptious.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: broccoli carrot salad, carrot broccoli salad
Servings: 4
Calories: 204kcal
Author: Kathy Owen

Ingredients

Vinaigrette Dressing Ingredients

  • 1 large clove garlic minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons olive or canola oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons lite soy sauce

Salad Ingredients

  • 4 carrots cleaned, peeled and cut in rounds
  • 2 broccoli crowns cut in bite-sized pieces
  • ½ cup diced red onion

Instructions

Vinaigrette Directions

  • In a small bowl, mix all the dressing ingredients, whisking until emulsified.

Salad Vegetables Directions

  • Steam the carrots until crisp tender, about 10 minutes
  • Steam the broccoli until crisp tender, about 5 minutes
  • Toss the broccoli and carrots in a bowl with the onions and set aside to cool.

Combine Dressing and Vegetables

  • When the vegetables are cool, toss them in the dressing and serve at room temperature or refrigerate and serve chilled.

Nutrition

Calories: 204kcal | Carbohydrates: 29g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 311mg | Potassium: 1202mg | Fiber: 10g | Sugar: 9g | Vitamin A: 12085IU | Vitamin C: 277mg | Calcium: 170mg | Iron: 3mg