Crisp Asian Broccoli Salad
There’s no mayonnaise in this broccoli salad! Crisp tender broccoli florets are tossed in an Asian dressing for a refreshing and light vegetable side.
You know that feeling you get when you’re just craving something really fresh and light (usually after you’ve eaten something really rich and indulgent)?
Unless I’m craving a salad, I’m usually craving this crisp broccoli, which I toss in an Asian style ginger sesame dressing instead of the usual mayo based dressing.
This is one of those things that I like to keep this in the fridge at all times so I can snack on something healthy and full of fiber all throughout the day.
As far as how you prepare the broccoli, my preferred method is always blanching, which means dropping them into boiling water for about 60 seconds, then shocking them in ice water.
That way they are vibrantly green, and very crisp, with just the raw edge taken off. No mushy broccoli here. Here’s how to make this:
Blanch broccoli florets in boiling water for 90 seconds, then shock in ice water for 15 seconds. Let the broccoli drain:
Make the dressing by combining rice vinegar, honey, soy sauce, sesame oil, sesame seeds, ginger, red pepper flakes, and scallions:
Toss the broccoli florets in the dressing and let the flavors meld in the refrigerator for at least one hour. Enjoy!
For a more traditional rendition, try this classic Broccoli Salad.
Crisp Asian Broccoli Salad
- 1 lb broccoli crowns cut into florets
- 1.5 tbsp rice vinegar
- 1 tsp honey
- 1.5 tbsp soy sauce
- 1 tbsp dark sesame oil
- 1 tbsp toasted sesame seeds
- 1 tsp grated fresh ginger
- 1/4 tsp crushed red pepper flakes
- 3 scallions thinly sliced
- Bring a big pot of water to a boil, then season the water well with salt. Also set up a big bowl of ice water. Drop in your broccoli florets, and blanch for about 60 to 90 seconds. Take a piece of broccoli out and taste it, to make sure it’s to your liking (it should be crisp, but with the raw edge taken off). Immediately remove the broccoli from the boiling water and shock it in the ice water for 15 seconds. Drain the broccoli, then dry well with paper towels.
- Whisk to combine the rice vinegar, honey, soy sauce, sesame oil, sesame seeds, ginger, red pepper flakes, and scallions.
- Toss the broccoli florets in the dressing and let the flavors meld in the refrigerator for at least one hour. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
13 Comments on “Crisp Asian Broccoli Salad”
This sounds yummy. If I am making day ahead, do I dress on the day or the day before and store in the fridge overnight?
The dressing sounds deliocus, must try this Asian version sometime.
Broccoli is a favorite with my sons, and they are bacon crazed…they would love this 🙂
I’m returning for a short vacation where I completely over indulged…. I need a broccoli salad in a very bad way.
Broccoli is great for a man’s health, so I’ve always eating it and I’d enjoy a big bowl with that nice little dressing there. 🙂
This is a much better option than the high fat traditional mayonnaise and raisins salads I see. Sounds like a winner.
Yum! This sounds fantastic. I love the ingredients in the dressing , no wonder you snack on it. This is the type of snack or salad you don’t have to feel guilty about eating too much. I can’t wait to try it.
Wow, this is totally easy and I’ll bet it’s totally tasty too! What a great snack.
Agree, blanching the broccoli not only gives it a bright green color but takes the raw edge off. Also gives it a sweet delicate taste especially if it is freshly harvested broccoli.
That broccoli looks delish!
I LOVE broccoli, so whenever I find a great recipe I hold on to it and make it. So along with my chicken recipe I got from you.. I am going to make this perfect side dish
Yum! Though I hated it as a kid, broccoli is definitely one of my favorite vegetables now. This is a different way to enjoy it — and good alternative to those heavy, covered-in-cheese broccoli dishes I’ve had elsewhere (and made myself, too!).
Joanne this looks fantastic. Bright and crisp and healthy. The sauce sounds wonderful, I would eat this before I had a chance to chill it, LOL.