Name: My 10-Minute Broccoli Crunch Salad Is as Good as a Restaurant’s
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Asian, American
Ingredients: 3 cups finely shredded red cabbage (about 6 ounces); 3 cups finely shredded green cabbage (about 6 ounces); 1/2 cup store-bought soy-sesame dressing, such as Annie’s Original Shiitake Sesame; 1 cup finely chopped broccoli florets (from 1 large crown; 4 ounces); 1/2 red, orange, or yellow bell pepper, thinly sliced; 1 (11-ounce) can mandarin orange segments, drained; 3 green onions, thinly sliced; 1/2 cup roasted peanuts; 1/2 cup canned fried chow mein noodles

Ingredients

4 serv.

3 cups finely shredded red cabbage (about 6 ounces)
3 cups finely shredded green cabbage (about 6 ounces)
1/2 cup store-bought soy-sesame dressing, such as Annie’s Original Shiitake Sesame
1 cup finely chopped broccoli florets (from 1 large crown; 4 ounces)
1/2 red, orange, or yellow bell pepper, thinly sliced
1 (11-ounce) can mandarin orange segments, drained
3 green onions, thinly sliced
1/2 cup roasted peanuts
1/2 cup canned fried chow mein noodles

Instructions

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1 Add the red and green cabbage to a large salad bowl. Pour the dressing over the cabbage, and massage it into the cabbage using clean hands until the cabbage is fully coated and just starting to soften, about 1 minute.
2 Add the broccoli, bell pepper, mandarin orange segments, green onions, peanuts, and chow mein noodles to the bowl and toss to coat everything in the dressing. Serve immediately in large bowls. Refrigerate leftovers in an airtight container for up to 2 days. Love the recipe? Leave us stars and a comment below!