Warm Broccoli and Potato Salad

Warm Broccoli and Potato Salad

Enjoy with delectable soy sauce, vinegar and garlic dressing!

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

80 g (2.8 oz.)

1/2 (67.5g / 2.4 oz.)

1 (135 g / 4.8 oz.)

1/2 Tbsp


a dash

1 Tbsp

(B) Dressing

2 tsp

1 & 1/2 Tbsp

1 clove

a dash


  1. Separate the broccoli into florets, place into water and then drain.
  2. Slice the carrot into 5 mm (0.2 in.) thick rounds.
  3. Peel the potato, slice into 8 mm (0.3 in.) thick rounds, rinse with water and drain. Place into a lidded heat-safe container and heat in a microwave (600 W) for 2 minutes, then drain again.
  4. Heat the olive oil in a fry pan, arrange (1), (2) and (3) inside, and sprinkle (A) onto the broccoli. Cover with a lid and steam-fry for about 90 seconds.
  5. Flip the ingredients over and cook to your preference. Remove and place into dishes.
  6. Heat (B) in a small pot. Once boiling remove the garlic and then pour onto (5).

Cooking Basics

Carrots - rounds

Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.


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