Asian Broccoli Salad Recipe

Introduction

This Asian Broccoli Salad is a fresh and flavorful dish that combines crunchy vegetables with a tangy, slightly sweet dressing. Perfect as a side or a light lunch, it’s easy to prepare and packed with vibrant textures and tastes.

Ingredients

• 3 Tbsp. sweet chili sauce
• 2 Tbsp. sesame oil*
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. toasted sesame oil
• ¼ tsp. ground ginger
• ½ tsp. salt
• 2 large heads fresh broccoli, about 24 oz.
• ½ cup chopped roasted, salted cashews
• ½ cup thinly sliced green onion
• 1 (8 oz.) can sliced water chestnuts, drained well, roughly chopped

Instructions

1. Step 1: In a large serving bowl, whisk together sweet chili sauce, sesame oil, rice wine vinegar, toasted sesame oil, ground ginger, and salt until well combined. Set the dressing aside.
2. Step 2: Remove the broccoli florets from the stalks and break them into bite-sized pieces. Transfer the florets to the bowl with the dressing mixture.
3. Step 3: Using a vegetable peeler, peel away the tough, woody exterior of the broccoli stalks. Slice the peeled stalks into ¼-inch rounds and add them to the bowl with the florets.
4. Step 4: Add the chopped cashews, sliced green onion, and roughly chopped water chestnuts. Toss everything together until the broccoli is well coated with the dressing.
5. Step 5: Let the salad stand for 15 minutes before serving to allow the flavors to meld.

Tips & Variations

• For added protein, toss in some shredded cooked chicken or tofu cubes.
• Replace cashews with almonds or peanuts for a different nutty flavor.
• Use fresh ginger instead of ground for a brighter, more vibrant taste.
• Add a pinch of red pepper flakes if you prefer a bit of heat.

Storage

Store the salad covered in the refrigerator for up to 2 days. The broccoli may soften over time, so it’s best enjoyed fresh or within a day. If needed, give it a quick toss before serving again. This salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead, but it’s best to add the dressing just before serving to keep the broccoli crisp. If already dressed, store it in an airtight container and consume within 1–2 days.

Can I use frozen broccoli for this recipe?

It’s not recommended as frozen broccoli tends to be softer and may become mushy when tossed with the dressing. Fresh broccoli provides the best crunch and texture for this salad.

Asian Broccoli Salad Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This refreshing Asian Broccoli Salad combines crisp broccoli florets and tender stalks with a flavorful sweet chili and sesame dressing. Enhanced with crunchy roasted cashews, sliced green onions, and water chestnuts, this salad offers a delightful mix of textures and vibrant flavors perfect for a light lunch or a side dish at any meal.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 3 Tbsp. sweet chili sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. toasted sesame oil
• ¼ tsp. ground ginger
• ½ tsp. salt

Salad

• 2 large heads fresh broccoli, about 24 oz.
• ½ cup chopped roasted, salted cashews
• ½ cup thinly sliced green onion
• 1 (8 oz.) can sliced water chestnuts, drained well, roughly chopped

Instructions

1. Make the dressing: In a large serving bowl, whisk together sweet chili sauce, sesame oil, rice wine vinegar, toasted sesame oil, ground ginger, and salt until fully combined and smooth.
2. Prepare broccoli florets: Remove broccoli florets from stalks and break them into bite-sized pieces. Add these florets into the bowl with the dressing.
3. Prep broccoli stalks: Using a vegetable peeler, peel away the tough, woody outer layer of the broccoli stalks. Slice the peeled stalks into ¼-inch rounds and add to the bowl with the florets.
4. Add crunchy ingredients: Toss in the chopped roasted cashews, thinly sliced green onion, and roughly chopped, well-drained water chestnuts. Mix thoroughly so the broccoli is evenly coated with the dressing and ingredients are well combined.
5. Let flavors meld: Allow the salad to stand for 15 minutes at room temperature before serving to let the dressing absorb and flavors develop.

Notes

• Ensure to peel broccoli stalks as the outer layer can be tough and fibrous; the inner stalk is tender and flavorful.
• For extra crunch, you can toast the cashews lightly if desired.
• This salad can be prepared a few hours ahead and chilled, but add water chestnuts right before serving to maintain their crispness.
• Adjust sweet chili sauce amount for preferred spice and sweetness level.

Keywords: Asian broccoli salad, broccoli recipe, healthy salad, vegetarian salad, sweet chili dressing, crunchy broccoli salad