Broccoli Rabe Salad With Chili-Soy Vinaigrette
Published March 19, 1994
- Total Time
- 15 minutes
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Ingredients
4 bunches broccoli rabe (about 1 pound each)
¼ cup soy sauce
2 teaspoons rice vinegar
1 clove garlic, peeled and minced
2 small jalapeno peppers, seeded and minced
1 teaspoon minced fresh ginger
4 teaspoons toasted sesame seeds
Nutritional analysis per serving (4 servings)
15 grams carbs; 129 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 13 grams fiber; 1025 milligrams sodium; 16 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the leaves off the broccoli rabe stalks and reserve for another use. Trim the heavy ends and any rough spots from the stalks and cut them in half lengthwise.
- Step 2
Bring a large pot of lightly salted water to a boil. Add the broccoli rabe stalks and blanch until crisp-tender, about 2 minutes. Drain and refresh under cold running water. Drain.
- Step 3
Whisk together the soy, vinegar, garlic, jalapenos and ginger. Toss the broccoli rabe with the dressing and divide among 4 plates. Sprinkle the sesame seeds over the top and serve immediately.
Private Notes