Broccoli Salad



  • 3 pounds broccoli crowns
  • 3 cloves of garlic
  • 2 teaspoons olive oil
  • 1/4 cup scallions
  • 1/2 teaspoon dried whole tarragon
  • 1/2 teaspoon ground dry mustard
  • 2 tablespoons vinegar rice wine
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground black pepper


  1. Arrange broccoli in a steamer basket over boiling water. Cover and steam until crisp-tender. Cool in ice water.
  2. Mince garlic and slice scallions. Heat oil in a saucepan over medium heat. Add scallions, garlic, tarragon and dry mustard and sauté 2 minutes. Remove from heat; add vinegar and remaining ingredients, stirring with a wire whisk until blended, cool off the dressing.
  3. Toss broccoli gently with dressing. This dish can be served cold or warm.


8 servings (about 1 cup)

Nutrition Tip

Cruciferous vegetables, including cabbage, broccoli, and brussels sprouts, are rich sources of nutrients and phytochemicals that help support the immune system.

A study in the Journal of the National Cancer Institute indicated that three or more servings of cruciferous vegetables a week may reduce prostate cancer risk by nearly 50 percent.

In addition, these vegetables are high in fiber, and also offer Vitamin C, beta carotene, calcium, iron, and folic acid.

Source: Dana-Farber Brigham Cancer Center

Contact Nutrition Services


Nutrition Resources


Nutrition Services

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. Learn about our nutrition services, including meal planning.


Delicious and Nutritious Recipes

Our recipes are developed by Dana-Farber's staff of registered and board-certified dieticians. They feature a varied selection of dishes – including a few sweet treats you don't need to feel guilty about.


Nutrition Tips

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.