Top 20 best recipes for broccoli salad salads for every taste

Broccoli cabbage has a delicious flavor, and exceeds the content of nutrients in many vegetables.

The tender texture of the vegetable, the unobtrusive taste, the uniquely high protein content in combination with the low amount of fiber deservedly gave the right to call broccoli a dietary product.

After heat treatment, it resembles green asparagus to taste, due to which it has another name - "Asparagus cabbage".

It gives a special taste and a pleasant crunch to a huge number of dishes. Some of them are given in this article. The article has a description of many options for how to cook delicious broccoli salads.

The benefits and harm of such a dish

Vegetable is rich in vitamins E, PP, B6, B1, K, B2, A, C and trace elements (Ca, K, Na, Fe, Mg, I, etc.). Supplier of coarse dietary fiber in our body. Promotes mechanical bowel cleansing. Takes one of the leading places on the content of vitamin C. Increases the elasticity of the vessel walls due to the high content of potassium.

Cabbage sulforaphane helps fight cancer and prevent cancer. But for people suffering from pancreatitis and increased acidity of the stomach, broccoli is contraindicated on the contrary.

Calories 100 grams of raw broccoli - 28 kcal. Protein content - 3.0, fat - 0.4, carbohydrates - 5.2 grams. After cooking, the indicators change: 27 kcal, 3.0 g of proteins, 0.4 g of fat and 4.0 g of carbohydrates.

Cooking Recipes and Photos

With Chiken

With tomato

Required:

• 200 g chicken fillet;
• 150 g broccoli;
• 1 tomato;
• 1 clove garlic;
• 2 pinches of oregano;
• bunch of lettuce;
• 1 tbsp. l vegetable oils, mayonnaise, salt.

Cooking:

1. Fillet, fried with salt and seasoning, cut into rectangles.
2. Tomato - slices.
3. Cook the broccoli for 2 minutes (read how much broccoli cabbage you need to make to make it tasty and healthy, read here).
4. Put lettuce on a plate, and then - meat and vegetables.
5. Add mayonnaise and grated garlic.

With cheese

Required:

• 200 g chicken fillet;
• 300 g broccoli;
• 150 grams of cheese;
• ½ tsp salts;
• 2 cloves of garlic;
• 50 g of mayonnaise.

Cooking:

1. Salt the fillets and cook for 25 minutes.
2. Cut into small pieces.
3. We cook broccoli for 3-5 minutes, rinse with cold water.
4. Sprinkle with cheese and garlic, salt. Add mayonnaise.

With egg

With mayonnaise

Required:

• 350 g broccoli;
• 3 tomatoes;
• 3 eggs;
• 20 g of mayonnaise;
• 2 g of salt;
• 1 g black pepper;
• a few sprigs of dill.

Cooking:

1. Cook broccoli for 3-5 minutes.
2. Tomato and boiled eggs cut into small pieces.
3. Ingredients mix, add salt, pepper and mayonnaise.
4. Decorate with dill sprigs.

With onion

Required:

• 300-400 grams of broccoli;
• 2 eggs;
• 1 onion;
• 2 tbsp. l corn mustard;
• 2 tbsp. l wine vinegar;
• 2 tbsp. l olive oil;
• salt, black ground pepper.

Cooking:

1. We sort the cabbage into twigs, boil for 4-5 minutes, pour over ice water.
2. Dice the boiled egg white protein.
3. Yolk mash with a fork.
4. Finely chop the onion.
5. Put broccoli and egg white in a deep bowl.
6. Fill with a mixture of mustard, vinegar and olive oil with the addition of onions, salt and pepper.
7. Sprinkle with grated yolk on top.

Wine vinegar can be replaced with freshly squeezed lemon juice.

With crab sticks

With eggs

Required:

• 400 g broccoli;
• 200 g of crab sticks;
• 3 eggs;
• lemon, sour cream, salt, ground black pepper.

Cooking:

1. Cook broccoli for 3-4 minutes, rinse with cold water, cut into small pieces.
2. Cut cubed boiled eggs and crab sticks.
3. Finely rub lemon rind (only the yellow layer).
4. Eggs, cabbage and crab sticks pour in a deep bowl.
5. Pour sour cream, sprinkle with lemon zest, salt and pepper.
6. Leave for an hour and a half in the cold.

With asparagus beans

Required:

• 150 g broccoli;
• 150 g asparagus beans;
• 3 eggs;
• 250 g of crab sticks;
• 40 g of mayonnaise.

Cooking:

1. Broccoli and asparagus beans cook for 15 minutes.
2. Beans, crab sticks and boiled eggs cut into small pieces.
3. All components mix, pour mayonnaise.

With vegetables

With carrots

Required:

• 300 g broccoli;
• 100 g carrots;
• 100g cucumber;
• half a lemon;
• 20 g of vegetable oil;
• 20 g dill and parsley.

Cooking:

1. Scald and cut into small pieces of broccoli.
2. Rub the carrots.
3. Cut into cubes cucumber.
4. Put everything in a salad bowl, salt, pour vegetable oil mixed with lemon juice.
5. Sprinkle with greens.

With walnuts

Required:

• Head of broccoli.
• 2 carrots.
• 100 g cabbage.
• 50 g. Walnuts.
• 50 g raisins.
• 50 ml. maple syrup.
• 2 tbsp. l apple cider vinegar.
• 2 tbsp. l., salt, pepper.

Cooking:

1. We sort broccoli into inflorescences, chop nuts, rub cabbage and carrots on a grater.
2. Mix the ingredients, add the raisins.
3. As a sauce we use mayonnaise mixed with apple cider vinegar and maple syrup.

With greens

With olives

For one portion.

Required:

• 45 g of red cabbage;
• 45g broccoli;
• 40 g. Salad dressing;
• 25 grams of onions;
• 10 g. Of lettuce;
• 10 g of olives;
• 4 g of greenery;
• half an egg

Cooking:

1. Cabbage cut, blanch, cool.
2. Broccoli, boiled in salted water, divided into twigs.
3. Cut onions into rings, clean the olives.
4. Putting vegetables in layers on a leaf of lettuce.
5. Pour the dressing, sprinkle with herbs.
6. We spread olives and slices of boiled eggs for decoration.
7. Separately serve bread, butter and Roquefort cheese.

With sour cream

Required:

• 200 g of broccoli;
• 3 eggs;
• 1 cucumber;
• bunch of greens (onion, dill, parsley);
• sour cream (mayonnaise), salt.

Cooking:

1. Cook cabbage, cool, cut into small pieces.
2. Boiled eggs and cucumber cut into cubes.
3. Chop the greens.
4. All products are mixed, salt, add sour cream or mayonnaise.

In Korean

With bell pepper

Required:

• 400 g broccoli;
• 100 g Bulgarian pepper;
• 150 g carrots;
• 3 tbsp. l vegetable oil;
• bunch of dill;
• ½ tbsp. l coriander;
• 50 ml of vinegar;
• 3 cloves of garlic;
• 1 tsp salts;
• 1/3 tsp ground black pepper;
• 1 tsp Sahara;
• 1/3 tsp ground red pepper.

Cooking:

1. 3-5 minutes cook broccoli. Fill with cold water.
2. Rub on carrot, pepper, cut into half rings, chop garlic and dill.
3. In a deep bowl, mix cabbage, carrots, peppers, garlic and dill.
4. Sprinkle with sugar, salt, black and red pepper and coriander.
5. Pour vinegar and vegetable oil.
6. Give brew for two hours.

With sweet pepper and spicy

Required:

• 350-400 g broccoli;
• 1 onion;
• 1 carrot;
• Sweet pepper;
• 2 tbsp. l vinegar 9%;
• 2 tbsp. l soy sauce;
• 5-6 Art. l vegetable oils;
• 3 teeth;
• hot pepper if desired;
• ½ tsp coriander.

Cooking:

1. We sort broccoli into twigs.
2. Cook or leave raw.
3. Thinly cut carrots, peppers, and onions (into strips, half-rings).
4. Grind the garlic.
5. All vegetables are mixed.
6. Season with coriander, hot pepper.
7. Pour over a mixture of soy sauce, oil and vinegar.
8. Leave for half an hour.

With mushrooms

With cucumber

Required:

• 200 g broccoli;
• 200 g marinated champignons;
• 150 g of ham;
• 1 cucumber;
• 100 g of mayonnaise.

Cooking:

1. Boil and pour cold water over broccoli, disassemble into twigs.
2. We cut the mushrooms into plates, ham and cucumber into strips.
3. All mix, refuel mayonnaise right before serving.

With garlic

Required:

• 800 g broccoli;
• 600-800 g of champignons;
• 3 tbsp. l vegetable oil;
• 5-6 teeth of garlic;
• salt pepper.

Cooking:

1. Cook cabbage for 5-7 minutes, pour over ice water.
2. We sort on twigs.
3. We chop the mushrooms and fry in vegetable oil.
4. Add to the mushrooms cabbage, grated garlic and chopped greens.
5. Fry it all together for another 5 minutes.

With beans

With celery

Required:

• 30 g potatoes;
• 30 g green beans;
• 30 grams of green peas;
• 30 g broccoli;
• 20 g celery;
• 20 g. Salad dressing;
• 20 g of lettuce;
• 5 g. Of parsley;
• 1 clove garlic.

Cooking:

1. Cook vegetables in salted water separately.
2. Cut potatoes and beans into small pieces.
3. Clean the peas.
4. Divide into broccoli florets.
5. Finely chop celery root.
6. Lay layers in a salad bowl on lettuce leaves.
7. Dress, sprinkle with grated garlic and chopped parsley.

With sour cream and greens

Required:

• 300 g broccoli;
• a glass of beans;
• 200 g cheese, 3 tbsp. l sour cream;
• ground allspice;
• bunch of greens.

Cooking:

1. Beans, pre-soaked, cook without salt.
2. We sort cabbage into twigs, boil, cool.
3. We rub cheese, we cut greens.
4. Pour beans, cabbage, cheese and greens into a deep bowl, season with sour cream and seasonings.

With shrimps

With mustard and olive oil

Required:

• 700 g broccoli;
• 1 kg of cauliflower;
• Red pepper;
• a bunch of green onions;
• 500 g shrimp;
• ¼ cup of olive oil;
• Cup of lemon juice;
• 3 tbsp. l capers;
• 2 tbsp. l Dijon mustard;
• ¾ tsp salts;
• ½ tsp ground black pepper;
• ½ tsp sugar, lemon.

Cooking:

1. Cook and pour ice water on cauliflower and broccoli.
2. Onion and pepper cut.
3. Cook and clean the shrimp.
4. Add them to cauliflower and broccoli.
5. For dressing, mix lemon juice, mustard, oil, capers, pepper, sugar and salt.
6. Sprinkle the salad with chopped red pepper and onions, seasoned. Lemon use for decoration.

With tomato

Required:

• 250 g broccoli;
• cucumber;
• a tomato;
• 70 grams of cheese;
• 250 g shrimp;
• 3 tbsp. l natural yogurt;
• salt - to taste.

Cooking:

1. Cook, cool under cold water and cut broccoli.
2. Cook and clean the shrimp.
3. Cut a cucumber into strips, rub cheese.
4. Mix the ingredients, pour yogurt.
5. Top with slices of tomato for decoration.

Simple recipes

With vinegar and mustard

Required:

• Head of broccoli;
• 3-4 carrots;
• 3 tbsp. l vegetable oil;
• vinegar, cumin, mustard, salt.

Cooking:

1. Cooked vegetables cooked in salted water, adding 1 tbsp. l vegetable oil.
2. To the rest of the oil we add vinegar, part of vegetable broth, mustard and salt for filling.
3. Cut broccoli into circles, and carrot into cubes.
4. We put cabbage circles in a salad bowl, pour carrots on top and fill them up.
5. After half an hour, add the cumin.

With mayonnaise and parsley

Required:

• 1 kg of broccoli;
• 100 walnuts;
• 3-4 Art. l sour cream or mayonnaise;
• parsley, sugar, salt.

Cooking:

1. 10-15 minutes cook broccoli with sugar and salt.
2. Cool. Parse into inflorescences.
3. Crush nuts, mix with dressing and pour broccoli with this mixture.
4. Decorate with parsley.

Options for serving dishes

Salads can be traditionally served in a common salad bowl or in portioned plates.. You can choose and unusual dishes: glasses, cups, small jars. Or spread on pieces of vegetables or fruits. In the case of broccoli, it should be a “roomy” slice - half a sweet pepper or a piece of pumpkin.

Salad with shrimps can be served in shells. The salad bar looks very impressive on the table: individual plates with ingredients and several sauce options that allow each guest to “pick up” a salad to his own taste.

The list of dishes in which our broccoli plays the main role can be continued for a long time. And he will not be limited to salads. It decorates with its presence both pickles and soups, and often becomes the first vegetable on the menu of the smallest gourmets. This once again speaks of its undoubted benefits to our health.

Watch the video: Broccoli Quinoa Salad with a Toasted Almond Orange Dressing (November 2024).