There’s no mayonnaise in this Asian Broccoli Salad! Crisp tender broccoli florets are tossed in an Asian dressing for a refreshing and light vegetable side dish. It’s such an easy recipe.

Asian Broccoli Salad - In White Dish with Sesame Seeds
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 simple salad, I’m usually craving this fresh 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 in the fridge at all times so I can snack on something healthy and full of fiber all throughout the day. If you need a new healthy side dish, you’ll love this!

As far as how you prepare the broccoli, my preferred method is always blanching, which means dropping the broccoli florets 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, and no raw broccoli either.

Other Ways to Cook

I recommend this blanching cooking method the first time you make the recipe, but you can also roast the broccoli on a baking sheet, or even follow the instructions for Charred Broccoli and cook the florets in a single layer under the broiler.

You may also steam in a bamboo steamer or pot, or saute the florets in a large skillet for 2-3 minutes over medium-high heat. Use a high heat tolerant cooking oil.

To get started, bring a pot of water to a boil and blanch the broccoli florets for 90 seconds. Then shock in a large bowl of ice water for 15 seconds to stop the cooking process.

Let the broccoli drain:

Blanched Broccoli Florets in Fine Mesh Strainer

In a medium bowl, make the dressing by combining rice vinegar, honey (or brown sugar), soy sauce, sesame oil, toasted sesame seeds, fresh ginger, red pepper flakes for a little heat, and scallions (aka green onions):

Korean Broccoli Salad Dressing in Metal Bowl with Sesame and Scallions

It has very Korean flavors, and is reminiscent of what they often serve at the banchan at Korean restaurants.

Toss the crisp broccoli florets in the dressing and let the flavors meld in the refrigerator or at room temperature for at least one hour, for best results.  Enjoy your delicious salad!

For a more traditional rendition, try this classic Broccoli Salad.

This is a delicious side dish for Korean Kalbi Beef, Ground Pork Stir Fry, and Sesame Soba Noodles.

Recipe Tips and FAQ

How do you store leftover Asian-style broccoli?

Keep in an airtight container in the fridge for up to 5 days, but know that the broccoli’s crunchy texture will diminish each day.

Can you add other vegetables?

Other favorite vegetables to pair here would be green beans, snow peas, red bell peppers, and bok choy. Blanch them to a crisp tender texture as well.

What other ingredients can you add?

Next time you can also add 1/2 tsp of black pepper for extra spice, or specifically Korean chili pepper flakes.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Asian Broccoli Recipe Served in White Bowl

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.

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  • 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
  • salt


  • 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 or at room temperature for at least one hour. Enjoy!


Calories: 95kcal, Carbohydrates: 11g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 369mg, Fiber: 4g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.