It’s salad time! Get ready for the best Asian broccoli salad. Bright, delicious and so easy to make! Ready in 20 minutes from start to finish.
It’s so great when you can dig into a fresh salad right after making it!
Well, I’d say that it’s equally awesome when you can store leftovers of that salad in the fridge and then dig in the next day and still enjoy it. You see, salads have a tendency to wilt into a gloppy mess if they’re not eaten immediately.
But that’s not the case with this bright, fresh Asian broccoli salad! It definitely stands the test-of-time when it comes to leftovers. In fact, this broccoli salad with Chinese inspired sesame and soy dressing is one of the leftovers that I know will get eaten up in the days to follow it first being served.
I make this salad whenever I want something quick and clean to eat. The entire cooking process doesn’t take longer than 20 minutes and the result is quite spectacular!
I think you’re going to love it!
What does this Asian Broccoli Salad Taste Like?
Get ready for texture and zing from this yummy broccoli salad. The sesame and soy loaded Asian salad dressing has umami, nuttiness and a touch of bright sweetness.
And depending on how you like your broccoli, it can run the gamut from crunchy to soft (although, I think middle ground is always the safest bet).
Bonus: it’s ready in 20 minutes from start to finish!
Ingredients for Broccoli Salad
- Broccoli: When you’re at the market, look for broccoli that has tight, forest green florets. The stems should be firm and not super bendy – and it should feel heavy for its size. Cut it into bite-sized florets.
- Soy Sauce: A splash of soy delivers a savory, umami base of flavor.
- Rice Vinegar: Made of fermented rice, rice vinegar has a perfect balance of sweet zing. Tangy without being overpowering.
- Sesame Oil: I prefer toasted sesame oil for the nutty… well, toasted flavor. But regular sesame oil will work just fine as well.
- Palm Sugar or Brown Sugar: Palm sugar is sweet without being cloying. Used extensively in Southeast Asian cuisine, the flavors tend towards complex butterscotch notes. You can probably find it at your local Asian grocery store – or pick it up on Amazon. Regular brown sugar will work in a pinch if that’s all you have handy.
- Scallions: Chopped green onions are such a fresh addition to this crunchy Asian salad – and they absorb the sesame salad dressing so well!
- Sesame Seeds: While these are optional, I find that sprinkling sesame seeds in this broccoli salad recipe gives an added crunch and all-around nuttiness.
- Salt and Pepper: You know what to do here 🙂
How to make Asian broccoli Salad
Now, while there are only two real steps to making this, there are also two initial options to consider when making this Asian salad. You can either steam or boil the broccoli. Either will work like a charm. After that, just make your dressing, mix the ingredients and you’re done!
- Steaming the Broccoli: Load broccoli into a steam tray and place over boiling water. Steam for 5 minutes, or until broccoli is tender but still yielding a crunch. Drain and rinse under cold water to stop the cooking process. Drain well and transfer to a bowl.
- Boiling the broccoli: Bring a medium size pot of water with 1 teaspoon salt to boil. Add broccoli and blanch for 2-3 minutes, until broccoli is tender but still yielding a crunch. Drain and rinse under cold water to stop the cooking process. Drain well and transfer to a bowl.
- Assembling the Salad: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour the mixture over the broccoli and add scallions. Toss and sprinkle a few sesame seeds on top. Season with salt and pepper if needed, and serve.
Minimal salad ingredients – minimal cooking steps – maximum flavor. That’s a win/win!
What to serve with Asian Broccoli Salad
In the summertime, I love making a full dinner out of crisp, fresh salads. This broccoli loaded Asian salad recipe would be a great salad-sidekick-buddy to this chopped salad recipe with avocado and endive. Same goes for this Japanese caprese salad.
But it also makes a great side dish to larger entrees. If you’re making a huge dinner, why not pair it with a few of these delicious and easy Asian recipes:
- Japanese Curry カレーライス
- Moo Goo Gai Pan
- Tteokbokki (Spicy Korean Rice Cakes) 떡볶이
- Drunken Noodles – Pad Kee Mao
- Omurice (Japanese Omelette Rice) オムライス
What is your favorite salad recipe? I’d love to hear about it in the comments. Happy cooking, friends!
Did you like this Asian Broccoli Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Asian Broccoli Salad
This Asian broccoli salad is bright, tangy and savory – and is just as good fresh as it is after a day in the fridge!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Salads
- Method: Steaming
- Cuisine: Chinese
- 1 broccoli head, chopped into bite size florets
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil (or regular sesame oil)
- 2 teaspoons palm sugar or brown sugar
- 5 scallions, finely chopped
- Sesame seeds (optional)
- Salt and pepper to taste
You can either steam or boil the broccoli for this recipe.
Steaming the broccoli: Place broccoli in a steam tray and place over boiling water. Steam for 5 minutes, or until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.
Boiling the broccoli: Bring a medium size pot of water with 1 teaspoon salt to boil. Add broccoli and blanch for 2-3 minutes, until broccoli is tender but still yielding a crunch. Drain and rinse under cold water. Drain well and transfer to a bowl.
Assembling the salad: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour the mixture over the broccoli and add scallions. Toss and sprinkle a few sesame seeds on top. Season with salt and pepper if needed, and serve.
Keep leftovers covered in the fridge for up to 2-3 days.
- Serving Size:
- Calories: 190
- Sugar: 8.2 g
- Sodium: 1111.3 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 24.5 g
- Fiber: 8.6 g
- Protein: 10.8 g
- Cholesterol: 0 mg
Keywords: side dish, appetizer, Asian, vegan, vegetarian
such a great recipe! and very quick to make. thanks!
Thank you Pam! 🙂