Crunchy Raddichio, Beans and Broccoli Salad In Soy Sriracha Dressing

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I was getting tired of the green salad recipes. I suppose Vipul was too so to mix things up a little, I made him a crunchy salad.

I had celery, broccoli, green beans and raddichio on hand. The last was an impulse buy. This is a winter vegetable. In season here in US. A new one to add to our routine. Its purple and white ribbed leaves are so beautiful. Tempting. Inviting.

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I didn’t really know what to do with it and was torn between roasting it and eating it as is. I ate one raw, and it was so bitter. I know based on my Indian cooking experience that if a vegetable is bitter, blanching it in water removes the bitterness. I decided to go with that approach.

Raddichio was chopped and soaked in hot water.

Broccoli and green beans were blanched in hot water.

Kidney beans were marinated.

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Everything was tossed in a soy sriracha dressing and served with salmon.

It was crunchy, flavorful, a little spicy and a little tangy.

Vipul was tired of chewing all the crunchy vegetables so if your guy is like him then serve it as a side rather than a main salad. I topped mine with cold soba noodles in sesame oil and let me tell you it was 100% yumm!

Will make this again, in a heart beat.

Note: Sriracha sauce has sugar in it. So if you are on no sugar diet, replace sriracha sauce with another hot sauce of your choice.

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Crunchy Raddichio, Beans and Broccoli Salad In Soy Sriracha Dressing Recipe

  • 1/2 head of raddichio thinly sliced (about 2 cups of sliced leaves)
  • 3 cups hot water + 2 cups water to blanch vegetables
  • 1 tablespoon sriracha sauce (use less if you want it to be little less spicy)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1 can kidney beans, drained and rinsed thoroughly.
  • 1 1/2 cups brocoli chopped roughly
  • 1/2 cup green beans diced
  • 1/2 cup celery diced

1. Soak the raddichio leaves in hot water for about 20 – 30 minutes to remove the bitterness from the leaves. Set aside.

2. Whisk together siracha, soy and sesame oil. Toss some of the dressing over the kidney beans. Set aside in a large bowl.

3. In the meantime, boil water in a saucepan. Once you have a rolling boil, blanch broccoli and green beans in hot boiling water till they turn bright green.

4. Once the vegetables are blanched, scoop them out and add them to the kidney beans bowl.

5. Drain the water from raddichio leaves and add the leaves and celery to the kidney beans – vegetables bowl. Add some more of the soy -siracha dressing.

Toss well. Taste and add more dressing as appropriate.

Serve immediately with grilled salmon or tofu.

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on January 23, 2014, in Food, Salads and Slaws and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. Nice combination of ingredients and colors! 🙂

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