Tag Archives: broccolini

Asian Broccolini Salad




I put my dog on this low cal food about a month ago and he is doing really well.   The neighbors have been commenting his slimmed down waistline, and looking younger and better these days.  I have wondered out loud if there is a similar food for me so I can quickly lose some weight….ahhh….no such quick fix for moi!  But I have certainly resolved to eat better and go to the gym more.   I should say this is more like wishful thinking on my part but definitely my intentions are noble.

Last Monday we went to Costco to “look” around.  I can never just look because I always ended up with stuff which I did not intend to buy.  So on this trip I came home with a bag of granola, a set of novel….and yes three big bags of vegetables which will last us for the week.   One of my “happy” purchase is a big bag of broccolini, they are so fresh and inexpensive.  Normally they are expensive at the local super market, and this is certainly the highlight of my trip.    I had blanched these beauties with just a pinch of salt and they tasted  good.  Then I remember Tim had made me this broccolini salad once and so I set off to find recipes for salad.  I was drawn to this particular one as I had all the ingredients I needed, except for the cucumber.  I did some adjustments though, since I do not like to eat raw Portobellos, after I washed them and scooped out the brown gills from under the cap I slightly grilled them.  The next time I will make sure I remove the cucumber seeds, because they keep “sweating” in the dressing.


      2 bunches Broccolini (about 4 cups)
      1 English cucumber, peeled
      1 small red onion, very thinly sliced
      3 Portabella mushroom caps, stems removed
      3 Tbsp. sesame seeds
      For the Dressing:
      juice of 2 limes
      3 Tbsp. rice vinegar
      1 Tbsp. toasted sesame oil
      2 Tbsp. Soy Vey brand Very, Very Teriyaki sauce, or other teriyaki sauce


In a large pot, bring 3 or 4 inches of salted water to a boil.Toast the sesame seeds in a small, dry skillet over medium heat until they are fragrant and beginning to brown, about 5 – 10 minutes.In a large salad bowl, whisk together the lime juice, rice wine vinegar, sesame oil, and teriyaki sauce until well blended.Peel the cucumber, slice it lengthwise, and slice into thin half-moons. Very thinly slice the onion. Place the cucumbers and onions in the bowl with the dressing, sprinkle with a little salt, and toss to coat.Cut each bunch of broccolini in half or in thirds, to make approximately three-inch lengths. When the water boils, add the broccolini and simmer until dark bright green and tender, about 5 minutes. Drain and immediately run under cold water to stop cooking.

While the broccolini is simmering, cut each mushroom cap in half, then crosswise into thin slices. Add the mushrooms and drained/cooled broccolini to the salad bowl and toss everything to coat with dressing. Taste and add salt if needed. Sprinkle with toasted sesame seeds as a garnish.

Makes 8 side-dish servings, or 4 – 6 main course servings.

(If you like things a bit more zesty, add a little hot sauce or chili paste to the dressing!)

Number of Servings: 8

Recipe submitted by SparkPeople user THRIFTYMAMA.