Broccoli and Shredded Carrot Salad

  By Tammy  

June 9, 2016

  • Yields: 6 Servings


4 cups (1 L) chopped broccoli florets

1 cup (250 mL) diced celery

½ cup (125 mL) shredded carrot

¼ cup (50 mL) diced red onion


2 tbsp (25 mL) olive oil

3 tbsp (45 mL) rice vinegar

1 tsp (5 mL) sugar

½ tsp (2 mL) black pepper

Topping (optional)

2 tbsp (25 mL) toasted slivered almonds

½ cup (125 mL) crushed ramen noodles, uncooked (about ½ pkg). (Do not use the seasoning packet.)


1In a large bowl, combine the broccoli, celery, carrot and onion.

2In a small bowl combine the dressing ingredients. Toss with the broccoli mixture. Make ahead: Salad can be made 1 day in advance. Add toppings right before serving.

3Right before serving add the toppings and toss.

Nutritional information per serving (1 cup / 250 mL)

1Calories: 119, Protein: 3 g, Total fat: 7 g, Saturated fat: 1 g, Dietary cholesterol: 0 mg, Carbohydrate: 12 g, Dietary fibre: 3 g, Sodium: 124 mg, Potassium: 303 mg


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