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.

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 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:

Blanched Broccoli Florets in Fine Mesh Strainer

Make the dressing by combining rice vinegar, honey, soy sauce, sesame oil, sesame seeds, ginger, red pepper flakes, and scallions:

Korean Broccoli Salad Dressing in Metal Bowl with Sesame 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.

Asian Broccoli Recipe Served in White Bowl

Crisp Asian Broccoli Salad

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
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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Ingredients

  • 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

Instructions 

  • 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

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.

Course: Salad
Cuisine: asian
Author: Joanne Ozug