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Mollie Katzen's Broccoli Salad with Mushrooms & Walnuts

Mollie Katzen’s Broccoli Salad with Mushrooms & Walnuts
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1/3 cup roasted walnut oil
  • 1 tablespoon Chinese toasted sesame oil
  • 1 tablespoon Soy Sauce
  • 1 teaspoon salt
  • 1 tablespoon finely minced fresh garlic
  • 1 tablespoon finely minced fresh ginger
  • Several grinds of fresh black pepper A pinch of cayenne
  • 1/4 pound medium-sized mushroom caps (very fresh, u201ctight,u201d and white)
  • 2 pounds broccoli, cut into 2-inch spears
  • 1/3 cup unseasoned rice vinegar
  • 1 1/2 cups walnut halves, lightly toasted



1 Combine the first 9 ingredients in a large bowl. Stir in the mushrooms.

2 Steam the broccoli until just tender and bright green. Refresh under cold running water, then drain thoroughly and pat dry

3 Add this to the marinating mushrooms, and stir gently until well coated.

4 Cover tightly and allow to marinate at room temperature for at least 2 hours. If marinating longer, refrigerate.

5 Stir in the vinegar within 15 minutes of serving. Sprinkle on the walnuts at the very last minute.

Source: Walnut Board

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