Garlic broccoli salad

    20 min

    Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.

    1 person made this

    Serves: 4 

    • 1 head broccoli, cut into florets
    • 1 teaspoon olive oil
    • 35g pine nuts
    • 1 1/2 tablespoons rice wine vinegar
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 1 pinch cayenne pepper
    • 3 tablespoons sultanas

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to the boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
    2. Rinse broccoli under cold water until chilled; set aside.
    3. Heat olive oil in a small pan over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
    4. Whisk rice vinegar, vegetable oil, garlic and cayenne pepper in a large bowl.
    5. Transfer broccoli, pine nuts and sultanas to rice vinegar dressing; toss to coat.

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    Reviews in English (5)


    I made a loose interpretation of this recipe because of ingredient limitations and my own inability to follow instructions longer than two steps. So this is what I made: 4 cups broccoli chopped, 2 tbls olive oil, 4 cloves garlic (because I knew 2 just wasn't going to cut it), 1 tbls peanuts (didn't have pine nuts on hand), 1 1/2 tbls rice vinegar, some paprika and THEN some cayenne (because I can read like a Big Girl). One thing that I did pretty different was that I fried the peanuts and the spices together, which I think helped boost the flavor issue. I also ate my dish warm instead of cooling it. It turned out great! I'll definitely eat it again. As for not getting a little bit of everything in one bite, I would have to say I found it effective to stab the broccoli at the end and use the top to mop up the peanuts and garlic. Mmm, num, num.  -  05 Jun 2013  (Review from Allrecipes US | Canada)


    I like this recipe because it puts an interesting spin on a vegetable that I personally find kind of boring. I thought there was too much rice vinegar in this recipe so I would use less next time. I also used almonds instead of pine nuts. They tasted great but I'm sure the pine nuts would've gone better with the golden raisins. I added olives as well. I will definitely make this again!  -  27 Jan 2014  (Review from Allrecipes US | Canada)


    We thought this was ok. I think I might have preferred keeping the broccoli raw and having the extra crunch. The broccoli on its own was lacking flavor. Salt helped a bit. I also had to add extra vinegar and oil because there didn't seem to be enough to really coat everything. The pine nuts added a nice texture and I liked the sweetness from the raisins. Both these ingredients make the dish, however they tend to sink down to the bottom of the bowl and it's hard to get some in every bite. This recipe is off to a good start, however I'd recommend adding more seasonings.  -  08 Feb 2013  (Review from Allrecipes US | Canada)

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