Broccoli: Cruciferous vegetables (including cabbage, broccoli and radish) are one of the most studied vegetable families and the topic of more than 20,000 scientific articles in past decades. They are the only plant foods that contain significant quantities of glucosinolates, phytochemical compounds activated by chewing. According to recent studies, regular consumption of vegetables from this family could reduce the risk of colorectal cancer by 30%.

Almonds: Nuts are rich in fibre, healthy fats and phenolic compounds. Studies have shown that regular consumption of nuts (three servings per week) is believed to be associated with a reduction in the risk of type 2 diabetes and certain cancers.

Soybean sprout and broccoli salad with almonds

Author: Philippe Castel, chef
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau

3-4 Servings     1 hours 15 minutes



  • 1 head broccoli, divided into florets and thinly sliced
  • 250 g (1/2 lb) soybean sprouts
  • 2 tsp. slivered almonds, toasted


  • 3 tbsp. soy sauce
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger, minced
  • Salt and freshly ground pepper
  • 1/3 cup (80 ml) olive oil


  1. Prepare the vinaigrette by mixing together the soy sauce, garlic and ginger. Add salt and pepper to taste.

  2. Add the oil very slowly, stirring constantly.

  3. Put the broccoli slices in a dish and drizzle with the vinaigrette.

  4. Cover and let marinate 1 hour in the refrigerator.

  5. Add the soybean sprouts and the almonds.