Asian Broccoli Salad

Sesame oil is doing the lord’s work in this dressing. Soy sauce, fresh ginger, a little chili heat, a kiss of rice vinegar.

The kind of punchy, simple sauce that makes you wonder why you ever bothered with the mayo-drenched version of broccoli salad.

How to Blanch Broccoli Perfectly

Bring salted water to a ROLLING boil (salt it generously, okay?). Drop in your florets and cook 1-2 minutes until bright green and crisp-tender. Watch closely!

Immediately shock in ice water to STOP the cooking. Drain well and pat dry. (Wet broccoli = sad, diluted dressing. Tragic.)

Make-Ahead & Storage Tips

1. Dress at the LAST MINUTE. That rice vinegar will flatten your spinach faster than you can say soggy greens…. definitely not the goal.
2. Store the dressing SEPARATELY in a small jar or airtight container. It keeps in the fridge for UP TO FIVE DAYS. Shake well before pouring.
3. Blanched broccoli can sit in the fridge for 2-3 days. Pat it DRY and seal it up tight.
4. Toast the sesame seeds and portion the peanuts ahead of time, but keep them OUT of the salad until serving. Moisture kills crunch on contact.
5. Slice onion and cucumber the same day for best texture, *or* soak the onion in ice water for 10 minutes to mellow the bite.

What to Serve with Asian Broccoli Salad

• GRILLED PROTEINS… teriyaki chicken, miso salmon, or sesame-crusted tuna all play nicely with the gingery dressing.
• STEAMED RICE OR NOODLES (jasmine rice, rice noodles, soba) soak up the leftover dressing beautifully.
• TOFU STEAKS… pan-seared with soy and garlic make this a full vegetarian plate.
• SPRING ROLLS OR DUMPLINGS for an all-Asian spread that hits every texture note.
• BBQ RIBS OR GRILLED PORK… the cool, crisp salad cuts through rich, smoky meat like a charm.

More Recipes to Try

• Simple Asian Broccoli Salad
• Fresh Broccoli Salad
• Amish Broccoli Salad
• Low Calorie Broccoli Salad
• Keto Broccoli Salad
• Low Carb Broccoli Salad

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-240
• Protein: 7-10 g
• Fat: 6-9 g
• Carbohydrates: 28-35 g

Ingredients

For the salad:

• 1.5 heads broccoli (cut into bite-sized florets)
• 2 cups spinach (I use Dole baby spinach for tenderness)
• 1 onion (thinly sliced into half-moons)
• 1 cucumber
• 5 sprigs cilantro
• 1.5 tbsp peanuts
• 1 tsp sesame seeds (toasted for improved aroma and crunch)

For the dressing:

• 1 red chili (finely minced for consistent heat)
• 1 inch ginger
• 1/2 tbsp sesame oil (I prefer Kadoya for its deep toasted flavor)
• 1 tbsp soy sauce
• 2 garlic cloves
• 1/2 tbsp rice vinegar
• 1/2 tbsp sugar

Step 1: Chop and Prep Vegetables

• 1.5 heads broccoli
• 1 onion
• 1 cucumber
• 5 sprigs cilantro
• 1 red chili
• 1 inch ginger
• 2 garlic cloves

Gather all ingredients and begin your prep work.

Cut the broccoli into bite-sized florets and set aside.

Thinly slice the onion into half-moons, cut the cucumber into bite-sized pieces, and mince the cilantro.

Mince the red chili finely to ensure even heat distribution throughout the salad.

Peel and mince the ginger and garlic cloves.

Having everything prepped before cooking ensures a smooth assembly process and allows you to focus on building flavors.

Step 2: Quick Boil and Ice Bath

• 1.5 heads broccoli

Bring a pot of salted water to a boil and add the broccoli florets.

Cook for just 1-2 minutes until the broccoli is bright green and tender-crisp but still has a slight bite to it.

Immediately transfer the broccoli to a bowl of ice water to stop the cooking process.

This technique preserves the vibrant color and prevents the broccoli from becoming mushy.

Once cooled, drain well and set aside.

Step 3: Whisk the Soy Ginger Dressing

• 1 inch ginger
• 2 garlic cloves
• 1 red chili
• 1/2 tbsp sesame oil
• 1 tbsp soy sauce
• 1/2 tbsp rice vinegar
• 1/2 tbsp sugar

In a small bowl, combine the minced ginger, garlic, and red chili.

Add the sesame oil, soy sauce, rice vinegar, and sugar.

Stir until the sugar dissolves completely and the flavors begin to meld.

I prefer Kadoya sesame oil for its deep toasted flavor—it really elevates the dressing’s complexity.

Let the dressing sit for a minute to allow the aromatics to infuse into the oil.

Step 4: Brown the Sesame Seeds

• 1 tsp sesame seeds

While the dressing sits, place the sesame seeds in a small dry skillet over medium heat.

Toast for 1-2 minutes, stirring occasionally, until fragrant and lightly golden.

Transfer to a small plate immediately to stop cooking.

Toasting the sesame seeds intensifies their nutty flavor and enhances their crunch—it’s a small step that makes a noticeable difference in the final dish.

Step 5: Toss the Ingredients Together

• blanched broccoli from Step 2
• 1 onion
• 1 cucumber
• 2 cups spinach
• 5 sprigs cilantro
• dressing from Step 3

In a large bowl, combine the cooled blanched broccoli from Step 2, the sliced onion, cucumber, spinach, and minced cilantro.

Pour the dressing from Step 3 over the salad and toss gently but thoroughly to coat all vegetables evenly.

Make sure the greens are well coated with the aromatic dressing.

Step 6: Garnish with Crunchy Toppings

• 1.5 tbsp peanuts
• toasted sesame seeds from Step 4

Top the tossed salad with the toasted sesame seeds from Step 4 and the peanuts, folding them in gently to distribute evenly.

Serve immediately while the broccoli is still cool and crisp.

The contrast of textures—tender broccoli, crisp vegetables, crunchy nuts and seeds—is what makes this salad so satisfying.

Simple Asian Broccoli Salad

Delicious Simple Asian Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 210

Ingredients Method

Ingredients

  

For the salad::

• 1.5 heads broccoli (cut into bite-sized florets)
• 2 cups spinach (I use Dole baby spinach for tenderness)
• 1 onion (thinly sliced into half-moons)
• 1 cucumber
• 5 sprigs cilantro
• 1.5 tbsp peanuts
• 1 tsp sesame seeds (toasted for improved aroma and crunch)

For the dressing::

• 1 red chili (finely minced for consistent heat)
• 1 inch ginger
• 1/2 tbsp sesame oil (I prefer Kadoya for its deep toasted flavor)
• 1 tbsp soy sauce
• 2 garlic cloves
• 1/2 tbsp rice vinegar
• 1/2 tbsp sugar

Method

 

1. Gather all ingredients and begin your prep work. Cut the broccoli into bite-sized florets and set aside. Thinly slice the onion into half-moons, cut the cucumber into bite-sized pieces, and mince the cilantro. Mince the red chili finely to ensure even heat distribution throughout the salad. Peel and mince the ginger and garlic cloves. Having everything prepped before cooking ensures a smooth assembly process and allows you to focus on building flavors.
2. Bring a pot of salted water to a boil and add the broccoli florets. Cook for just 1-2 minutes until the broccoli is bright green and tender-crisp but still has a slight bite to it. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. This technique preserves the vibrant color and prevents the broccoli from becoming mushy. Once cooled, drain well and set aside.
3. In a small bowl, combine the minced ginger, garlic, and red chili. Add the sesame oil, soy sauce, rice vinegar, and sugar. Stir until the sugar dissolves completely and the flavors begin to meld. I prefer Kadoya sesame oil for its deep toasted flavor—it really elevates the dressing’s complexity. Let the dressing sit for a minute to allow the aromatics to infuse into the oil.
4. While the dressing sits, place the sesame seeds in a small dry skillet over medium heat. Toast for 1-2 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a small plate immediately to stop cooking. Toasting the sesame seeds intensifies their nutty flavor and enhances their crunch—it’s a small step that makes a noticeable difference in the final dish.
5. In a large bowl, combine the cooled blanched broccoli from Step 2, the sliced onion, cucumber, spinach, and minced cilantro. Pour the dressing from Step 3 over the salad and toss gently but thoroughly to coat all vegetables evenly. Make sure the greens are well coated with the aromatic dressing.
6. Top the tossed salad with the toasted sesame seeds from Step 4 and the peanuts, folding them in gently to distribute evenly. Serve immediately while the broccoli is still cool and crisp. The contrast of textures—tender broccoli, crisp vegetables, crunchy nuts and seeds—is what makes this salad so satisfying.