Broccoli Crunch Salad (Print View)

Crunchy broccoli and fresh veggies combined with a zesty Asian-style dressing for a vibrant, colorful dish.

# Components:

→ Vegetables

01 - 4 cups broccoli florets, chopped into bite-sized pieces
02 - 1 cup purple cabbage, shredded
03 - 1 cup carrots, shredded
04 - 1 cup edamame, shelled
05 - 1/2 cup green onions, sliced
06 - 1/4 cup bell pepper, thinly sliced

→ Toppings

07 - 2 tablespoons sesame seeds, toasted

→ Dressing

08 - 3 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon garlic, minced
13 - 1 teaspoon ginger, freshly grated

# Directions:

01 - Chop the broccoli florets into bite-sized pieces. Finely shred the purple cabbage and carrots. Thinly slice the bell pepper and green onions.
02 - If using frozen edamame, cook according to package instructions, then cool and shell.
03 - In a dry skillet over medium heat, toast the sesame seeds for 2 to 3 minutes, stirring frequently, until golden and fragrant. Set aside.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and ginger until smooth.
05 - In a large mixing bowl, combine the broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour the dressing over the vegetables and toss until evenly coated.
06 - Sprinkle the toasted sesame seeds over the salad. Toss gently and serve immediately, or refrigerate for up to 2 days for enhanced flavor.

# Expert Advice:

01 -
  • Everything stays crunchy even after a day in the fridge, which feels like a small miracle for salad lovers like us.
  • The dressing tastes restaurant-quality but comes together in under a minute with ingredients you probably have hiding in your pantry.
  • It's genuinely satisfying on its own but flexible enough to throw chicken or tofu on top when you need more protein.
02 -
  • Don't skip toasting the sesame seeds yourself—the difference between raw and toasted is the difference between forgettable and memorable, and it takes almost no time.
  • The dressing should taste bold and slightly salty when it's plain, because it needs to stand up to all those vegetables and balance their flavors.
03 -
  • Shred your vegetables slightly thinner than you normally would because they'll firm up a bit as the dressing sets in, and you want them to stay tender but not mushy.
  • Keep the sesame seeds separate until the very last moment before serving or eating, because they absorb moisture quickly and lose that crucial crunch.
Return