Asian Broccoli Salad
I love broccoli salad – you know the kind that has bacon and sunflower seeds. It is a classic salad that we love to have, especially at BBQs, potlucks and family gatherings. This broccoli salad creates a new type of salad full of Asian flavours.
This Asian broccoli salad is often enjoyed for several reasons:
- Crunchiness: The combination of fresh crisp broccoli, carrots and other crunchy ingredients like nuts or seeds, provides a satisfying texture.
- Balanced Flavours: The Asian vinaigrette has flavourful balance between sweetness, tanginess, saltiness and spicy heat.
- Versatility: While this broccoli salad recipe has Asian flavours, it is highly versatile. You can customise it by adding different ingredients like as onions, bacon, cheese, dried fruits, sunflower seeds, or other vegetables. Feel free to use different dressings and vinaigrettes.
- Ease of Preparation: Broccoli salad is simple to make and requires no cooking. It is also a dish that can be prepared ahead of time.
Chop The Broccoli
Rinse the broccoli under cold water. Then, cut the broccoli into very small chunks and pieces. It is best to have them be small portion sizes which makes it easier for the salad.
Julienne The Carrots
Take the carrots and peel them. Then, cut them into small thin sticks so that they resemble the shape of matchsticks.
How To Make The Sesame Vinaigrette
It is the vinaigrette that gives this salad its Asian flavour profile. The sweetness of the honey mixed with the saltiness of the soy sauce goes great in the dressing alongside the kick of ginger and garlic. The sesame oil reveals that it truly is an Asian salad.
Making this vinaigrette is super simple. Whisk together the oils, minced garlic, grated ginger, soy sauce, rice vinegar, honey and sriracha. Once combined, this salad dressing is made and ready to be tossed in with the rest of the salad.
Make Ahead? If desired, the vinaigrette can be made a few hours ahead to allow the garlic, ginger and other ingredients to infuse together. It is possible to even make this the night before. Store it in a jar or other container in the fridge overnight.
How To Make Asian Broccoli Salad
Once the vinaigrette has been made, it is time to assemble the salad. Dump the chopped broccoli, julienned carrots and sliced green onions to a large bowl. Pour in the vinaigrette and toss until well coated. Let the vegetables marinate in the dressing for about 30 minutes. When ready to serve, mix in the sesame seeds and chopped almonds.
More Salad Recipes
- Curry Wheatberry Salad – Soft wheatberries, apples and almonds with a sweet curry vinaigrette. This salad is so very good!
- Thai Green Papaya Salad – Another Asian salad with Thai flavours. Made with green papaya, green beans, peanuts, grape tomatoes and more.
- Zucchini and Yellow Squash Salad – A bright and fresh salad with summer squash and feta cheese.
- Roasted Brussels Sprout Salad – Roasting brussels sprouts works so good in a salad and this recipe has a balsamic vinaigrette, feta cheese, bacon and more!
Asian Broccoli Salad
Ingredients
- 8 cups broccoli , finely chopped
- 2 cups carrots , julienned
- 8 green onions , sliced
- 1 cup almonds , chopped
- 1/4 cup sesame seeds , black or white
Sesame Vinaigrette Ingredients
- 2 tbsp sesame oil
- 1/3 cup oil
- 1/3 cup rice vinegar
- 1/4 cup light soy sauce
- 1/3 cup honey
- 4 cloves garlic , minced
- 3 tbsp ginger , grated
- 1 1/2 tbsp sriracha
Instructions
- Prepare the vinaigrette by mixing the oils, vinegar, soy sauce, honey, garlic, ginger, and dried chilies together in a bowl. Set aside and let the flavours of the sauce come together.
- In a large bowl mix the broccoli, carrots and green onions together. Pour the dressing over the salad and toss so that all the vegetables are coated. Mix in the almonds and sesame seeds.
- Salad tastes the best if the dressing is allowed to marinate with the veggies for 15-30 minutes.
Nutrition
Per serving:
