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Nutrition Facts
Serving Size 1 (82g) Recipe makes 4 servings
Calories 90
Calories from Fat 64		(71%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 201mg		8%
Potassium 228mg		6%
Total Carbohydrate 5.9g		1%
	Dietary Fiber 1.9g	7%
	Sugars 2.1g
Protein 1.7g		3%
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Marinated Broccoli & Carrots

Recipe #19973 | 30 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Tish
Feb 18, 2002

This salad makes a perfect tangy side dish for baked fish, a creamy casserole or a savory tart.

SERVES 4 (change servings and units)

Ingredients

1 clove garlic, minced
1 teaspoon fresh gingerroot, grated
2 tablespoons canola oil or vegetable oil
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 stalk broccoli, peeled and cut into spears
2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks

Directions

1
Whisk together all the marinade ingredients and set aside.
2
In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
3
Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
4
Drain them and transfer to a serving bowl.
5
Pour the marinade on the vegetables and toss well.
6
Refrigerate or set aside at room temperatur for about 20 minutes to allow the flavors to permeate.

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Featured Reviews for This Recipe

From: Scarlett516

On Dec 5, 2007

This was delicious. I think this would also be good with extra marinade to cook with some rice and make a stir-fry.

0 people found this review helpful

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From: ladypit

On Jun 13, 2007

Oh yum. Rice vinegar has become my new friend. I'm finding lots of things I love it in, and this is no exception. The only thing I did differently was to reduce the oil to 1 teaspoon. It was still really good. I think this would be a great use of the leftover veggies on a raw vegetable tray. Thanks Tish.

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From: Miss Annie

On Apr 27, 2002

Tish, this was a great salad. Actually, I served it as a side dish, but everyone loved it, including me, and I dont like cooked carrots. It was easy to put together and store in the refrigerator until dinner. I let it set at room temperature for about an hour before serving. They colors were vivid, and just beautiful. Thanks for posting. I will make this again....... going into my T&T book.

7 people found this review helpful

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From: Manda

On Jul 14, 2002

Tish, this salad is outstanding!! Only thing I changed was to cut back on the ginger a wee-bit (personal taste), and added some ground black pepper to the dressing. Next time, I will be sure to double this!! Thank you! ~Manda UPDATE: Since I have found this recipe, I have made it a zillion times, trying new combos of veggies and they were all wonderful (cauliflower, onion, green/red pepper, etc.) I just made this yesterday, and mixed in some cooked and cooled brown rice, and it was awesome!! Also, if there is leftover marinade in the bottom of the bowl, don't toss it!! It makes a wonderful salad dressing for drizzling over fresh greens. Oh, I just LOOVE this stuff!! Thank you again, Tish ~Manda