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Side, Vegetarian |60 calories per serving|15 minute recipe

Broccoli with Scallion Dressing and Hazelnuts

This content was last updated on April 27, 2020

Transform broccoli by flavoring it with scallions, toasted sesame oil and hazelnuts. Cancer fighting broccoli contains glucosinolates, vitamin C and dietary fiber that can help reduce cancer risk. Serve this dish with brown rice or quinoa to add a healthy fiber boost, and add salmon for a delicious dinner. 


  • 3 cups small broccoli florets (fresh or frozen)
  • 2 tsp. toasted sesame oil
  • 2 scallions, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp. reduced sodium soy sauce
  • 2 Tbsp. coarsely chopped toasted hazelnuts*
Makes 4 servings. Per serving: 60 calories, 4.5 g total fat (.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 4 g carbohydrates, 3 g protein, 2 g dietary fiber, 110 mg sodium, 1 g sugar, 0 g added sugar.


  1. Bring large pot of water to boil. Using steamer basket or heat-safe colander, add broccoli and close lid or cover and steam to cook for 4-5 minutes.
  2. In medium bowl, combine sesame oil, scallions, garlic and soy sauce. Add cooked broccoli, toss well and top with hazelnuts.


*To toast hazelnuts, put them in a small skillet over medium-high heat and stir frequently for 3-4 minutes, until lightly browned. Immediately transfer nuts to a small dish and cool. 

*You can use pecans in place of hazelnuts.

This recipe is reprinted from The New American Plate Cookbook, which features 200 mouth-watering recipes and color photos. It is available from bookstores and online booksellers. Proceeds from sales fund cancer research.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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