Toshiko's Broccoli Salad

Introduction

History

This recipe is inspired by traditional Japanese cuisine, where broccoli is often used in salads and side dishes. The combination of soy sauce and karashi mustard adds a savory and spicy kick to the dish, making it a favorite among those who enjoy bold flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to blanch the broccoli in boiling water for just 3 minutes to ensure that it remains crisp and vibrant green.

- Tossing the broccoli with soy sauce before adding the dressing helps to infuse the flavors into the vegetable.

- Mix the karashi mustard with soy sauce separately to ensure that it is evenly distributed throughout the salad.

Serving Suggestions

Serve Toshiko's Broccoli Salad as a side dish with grilled fish or chicken, or enjoy it on its own as a light and refreshing snack.

Cooking Techniques

Blanching, tossing, mixing

Ingredient Substitutions

Use Dijon mustard as a substitute for karashi mustard.

- Tamari can be used in place of soy sauce.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss it well before serving.

Presentation Ideas

Serve Toshiko's Broccoli Salad in a large bowl garnished with a sprinkle of sesame seeds or chopped green onions for a beautiful presentation.

Pairing Recommendations

Pair this salad with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for 1-2 minutes or enjoy cold.

Nutrition Information

Calories per serving

- 120 calories per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 6g

- Sugars: 4g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin C: 120% DV

- Vitamin K: 220% DV

- Calcium: 8% DV

- Iron: 10% DV

Alergens

Contains soy

Summary

Toshiko's Broccoli Salad is a low-calorie, high-fiber dish that is rich in vitamins and minerals. It is a great source of vitamin C and vitamin K, making it a healthy addition to any meal.

Summary

Toshiko's Broccoli Salad is a flavorful and nutritious dish that is easy to make and perfect for any occasion. With its bold flavors and vibrant colors, this salad is sure to become a favorite in your household.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Toshiko's Broccoli Salad. It was a warm summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed index cards and stained scraps of paper, my eyes landed on a familiar name: Toshiko.

Toshiko was a dear friend of mine from many years ago. She was a Japanese immigrant who had moved to America in search of a better life. We met at a community cooking class and quickly bonded over our shared love of food. Toshiko was a talented cook, and she generously shared her recipes with me. I still remember the first time she made her broccoli salad for me. It was a revelation - the perfect balance of flavors and textures, with a dressing that was light yet flavorful. I had begged her for the recipe, but she had always been coy about sharing it.

As I held the recipe card in my hands, I felt a rush of excitement. This was my chance to finally recreate Toshiko's Broccoli Salad in my own kitchen. I studied the ingredients list carefully: fresh broccoli florets, red onion, dried cranberries, sunflower seeds, and a tangy dressing made with mayonnaise, vinegar, and sugar. It seemed simple enough, but I knew that the magic was in the execution.

I set out to gather the ingredients, making a mental note to stop by the farmer's market for some fresh broccoli. As I chopped the vegetables and mixed together the dressing, I couldn't help but think back to my time with Toshiko. She had taught me so much about cooking and life in general. I remembered the way she would gently correct my technique, always encouraging me to learn and improve. She had a way of making even the most mundane tasks seem special.

As I tossed the broccoli salad together and took a taste, I was transported back to those warm summer days spent in Toshiko's kitchen. The flavors were just as I remembered - crunchy broccoli, sweet cranberries, nutty sunflower seeds, and a creamy dressing that tied it all together. I felt a sense of pride and accomplishment knowing that I had successfully recreated Toshiko's masterpiece.

I packed up the salad and headed over to my friend's house for a small gathering. As I set the dish down on the table, I couldn't wait to see the reactions of my friends. They took their first bites and their eyes lit up with delight. They showered me with compliments and asked for the recipe, eager to try it out for themselves.

I smiled and thanked them, but in my heart, I knew that the true credit belonged to Toshiko. Her spirit and talent lived on in every bite of that broccoli salad. I made a mental note to call her later and thank her for inspiring me once again.

As the sun set and the evening wore on, I sat back and watched as my friends enjoyed their meal. I felt a deep sense of satisfaction knowing that I had honored Toshiko's legacy by sharing her recipe with others. Cooking had always been a way for me to connect with people and create lasting memories. And in that moment, as I savored the last bite of broccoli salad, I knew that I had truly found my calling.

Categories

| Broccoli Recipes | Broccoli Salad Recipes | Japanese Recipes | Japanese Salads | Japanese Vegetarian | Mustard Seed Recipes |

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