Simple Asian Broccoli Salad

Here is my favorite Asian broccoli salad recipe, with crisp broccoli florets, fresh spinach, crunchy peanuts and sesame seeds, and a simple soy-sesame dressing with ginger and garlic.

This salad has become our go-to side dish for weeknight dinners. I love that it comes together in about 15 minutes, and my kids actually ask for seconds when there’s broccoli involved. Win-win, right?

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad since you want that nice crunch factor. Look for heads with tight, dark green florets and firm stalks – avoid any that look yellowing or have florets that are starting to open up. You can use the entire head including the stems, just make sure to peel off the tough outer layer of the stalk and slice it thin so it’s easier to eat. If you’re in a pinch and only have frozen broccoli available, it won’t give you the same crisp texture that makes this salad so good, so I’d really recommend waiting until you can grab some fresh from the store.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Broccoli: You can use cauliflower or broccolini instead of regular broccoli. Just keep the same prep method – chop into bite-sized florets.
• Spinach: Feel free to swap spinach with mixed greens, arugula, or shredded cabbage for a different texture and taste.
• Peanuts: If you have a peanut allergy or just don’t have them on hand, cashews, almonds, or sunflower seeds work great as a crunchy topping.
• Cilantro: Not a cilantro fan? Try using fresh basil or mint instead for a different herby note.
• Rice vinegar: Apple cider vinegar or white wine vinegar can step in for rice vinegar. Start with a bit less since they can be slightly stronger.
• Sesame oil: In a pinch, you can use olive oil, but add a few extra sesame seeds to keep that nutty flavor.
• Red chili: Adjust the heat to your liking – use jalapeño for milder spice, or leave it out completely if you prefer a non-spicy salad.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this salad is overcooking the broccoli – anything beyond 2 minutes in boiling water will turn it mushy and dull instead of crisp and bright green.

Skipping the ice water bath is another common error, as this step immediately stops the cooking process and locks in that perfect crunch, so have your ice water ready before you start boiling.

When it comes to the dressing, adding it too early will make your salad soggy and wilted, so wait until right before serving to toss everything together.

For extra flavor, toast your sesame seeds and peanuts in a dry pan for 2-3 minutes before adding them – this brings out their natural oils and adds a deeper, nuttier taste to your salad.

What to Serve With Asian Broccoli Salad?

This salad works great as a side dish for grilled chicken, salmon, or shrimp since the sesame and soy flavors complement most proteins really well. If you want to make it a complete meal on its own, try adding some crispy tofu cubes, edamame, or sliced hard-boiled eggs right into the salad. It also pairs nicely with fried rice or noodles like lo mein if you’re putting together an Asian-inspired dinner spread. For something simple, serve it alongside store-bought dumplings or spring rolls for an easy weeknight meal that feels special.

Storage Instructions

Store: This salad keeps best when you store the dressing separately from the veggies. Keep the undressed salad in an airtight container in the fridge for up to 3 days, and the dressing in a small jar for about a week. Just toss them together right before serving to keep everything crisp and fresh.

Make Ahead: You can definitely prep this salad the night before. Chop all your veggies and store them in a container, then whip up the dressing and keep it separate. When you’re ready to eat, just give the dressing a quick shake and toss everything together. The broccoli and cucumber hold up really well overnight.

Leftovers: If you’ve already dressed the salad, it’ll soften up a bit after a day but still tastes good for about 2 days in the fridge. The flavors actually get better as they marinate together, though the veggies won’t be quite as crunchy.

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: Prepare the Mise en Place

• 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: Blanch and Shock the Broccoli

• 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: Build the Dressing Base

• 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: Toast 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: Assemble the Salad

• 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: Finish and Serve

• 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.