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asian broccoli salad

Simple Asian Broccoli Salad

Delicious Simple Asian Broccoli Salad recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.