Asian Broccoli and Ginger Salad (Vegan)


This powerhouse salad from Monica Reinagel’s book “The Inflammation-Free Diet Plan” can be served hot or cold.  Although we don’t hear about it as often, the anti-inflammation diet is evidenced in many of the new food fads.  With a focus on “superfoods”, this diet plays down heavy meat and dairy products in favor of antioxidant rich fruits and vegetables, potent disease fighters (think garlic and onions), and a good does of Omega-3’s.


  • 12 almonds, coarsely chopped
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons seasoned rice wine vinegar
  • 2 teaspoons grated fresh ginger root
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground pepper
  • 1/2 clove garlic, minced
  • 4 cups broccoli florets
  • 3 scallions, thinly sliced


Using steamer basket, steam broccoli over boiling water until just tender, 5 to 7 minutes. Run broccoli under cool water to stop cooking and drain.
Heat medium skillet over medium heat. Add almonds and 1/2 teaspoon of oil to hot pan. Cook, stirring frequently, until nuts are just toasted, 3 to 4 minutes. Add 2 teaspoons of soy sauce and stir until coated. Remove from heat and cool.
Whisk together juice, vinegar, ginger, zest, pepper, remaining soy sauce, and garlic in medium bowl. Add remaining oil to liquid in a thin stream, whisking briskly.
Add broccoli and scallions to dressing and toss to coat. Sprinkle with toasted nuts.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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