Ingredients Jump to Instructions ↓

  1. 2 quarts water

  2. 6 cups fresh broccoli florets

  3. 3 tablespoons rice vinegar

  4. 3 tablespoons reduced-sodium soy sauce

  5. 3 tablespoons sesame oil Sugar substitute equivalent to

  6. 1 tablespoon sugar

  7. 1/4 cup unsalted sunflower kernels

Instructions Jump to Ingredients ↑

  1. In a large kettle, bring water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry. In a small bowl, whisk the vinegar, soy sauce, oil and sugar substitute. Pour over broccoli; toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Just before serving, stir in sunflower kernels. Yield: 6 servings.


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