Recipe: Chef Ashley's Broccoli Salad


  • 12 quarts Michigan broccoli florets
  • 10 green onions
  • 1/3 cup cilantro
  • 1 cup rice vinegar
  • ½ cup honey
  • 5 tablespoons fresh ginger
  • 5 tablespoons low sodium soy sauce
  • 2 cups chow mein noodles
  • 2 tablespoons sesame oil


Wash the broccoli, green onions and cilantro. Mince the white portion of the green onions. Pick the leaves off the cilantro stalks and roughly chop.

Bring a 5 gallon pot of water to a boil. Blanch the broccoli for one minute. Strain the broccoli and then chill for 20 minutes in the refrigerator.

Mix the vinegar, honey, ginger, soy sauce and seame oil together in a small bowl. Break the chow mein noodles into bite sized pieces.

Combine the broccoli, green onions and cilantro in a large bowl. Pour dressing over the vegetables and mix together. Sprinkle the chow mein noodles on top of the salad. Serve chilled.

Yield: 50 servings
Serving Size: ½ cup
Nutrition Facts:
Calories 89
Total Fat 0g
Sat. Fat 0g
Sodium 205mg
Recipe courtesy of What's Cooking? USDA Mixing Bowl