Broccoli Salad

Broccoli salad is a crunchy, colorful bowl packed with fresh vegetables and tossed in a tangy Asian-inspired dressing. Crisp broccoli florets, shredded purple cabbage, crunchy carrots, and protein-rich edamame come together with toasted sesame seeds for a salad that’s actually exciting to eat. The soy-sesame dressing brings everything together with just the right balance of salty, sweet, and zingy flavors.

Why You’ll Love This Recipe

• Stays crunchy for days in the fridge, making it perfect for meal prep lunches all week long
• Packed with so many different textures and colors that eating it feels fun instead of boring
• The Asian-inspired dressing has way more flavor than plain ranch or vinaigrette
• Edamame adds protein and makes this substantial enough to eat as a light meal
• No fancy ingredients required, just everyday vegetables and pantry staples

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Ingredients You’ll Need

For the Salad:

• 4 cups broccoli florets, chopped into bite-sized pieces
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 1 cup edamame, shelled
• ½ cup green onions, sliced
• 2 tablespoons sesame seeds, toasted
• ¼ cup bell pepper, thinly sliced

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated

Why These Ingredients Work

Raw broccoli florets bring that satisfying crunch and hold up beautifully in the fridge without getting soggy like lettuce would. Cutting them into small bite-sized pieces makes them easier to eat and helps the dressing coat every surface. Purple cabbage adds gorgeous color and even more crunch, plus it never wilts or gets slimy the way some greens do.

Shredded carrots contribute sweetness and that classic carrot flavor that everyone recognizes and loves. Edamame brings protein and makes this salad filling enough to actually satisfy you, not just serve as a side dish nobody touches. The green onions add a mild, fresh bite that wakes everything up without being too strong.

Toasted sesame seeds provide nutty flavor and a delicate crunch that makes every bite interesting. Toasting them in a dry pan brings out their natural oils and intensifies the flavor dramatically. Soy sauce and sesame oil create that Asian-inspired flavor profile, while rice vinegar adds brightness and honey balances everything with a touch of sweetness. Fresh ginger and garlic build layers of flavor that make this dressing addictive.

Essential Tools and Equipment

• Large mixing bowl for tossing everything together
• Small bowl for whisking the dressing
• Box grater or food processor for shredding carrots and cabbage
• Sharp knife for chopping broccoli and green onions
• Small skillet for toasting sesame seeds
• Microplane or fine grater for the ginger and garlic

Step-by-Step Instructions

Step 1: Prep Your Broccoli

Chop 4 cups of broccoli florets into bite-sized pieces, about the size of a quarter. You want them small enough to eat comfortably in one bite, but not so tiny they turn to mush. Toss them into your large mixing bowl as you go.

Step 2: Shred the Cabbage

Take 1 cup of purple cabbage and shred it into thin strips using a box grater, food processor, or sharp knife. The vibrant purple color looks so pretty mixed with the green broccoli. Add it right to the bowl with the broccoli.

Step 3: Add Carrots and Edamame

Shred 1 cup of carrots using a box grater or julienne peeler, creating those thin orange strands that catch the dressing so nicely. Toss in 1 cup of shelled edamame straight from the bag. If you bought them frozen, make sure they’re thawed and drained first so they don’t make everything wet and cold.

Step 4: Slice Green Onions and Bell Pepper

Slice ½ cup of green onions into thin rounds, using both the white and green parts for maximum flavor and color. Thinly slice ¼ cup of bell pepper into strips. You can use any color bell pepper you like, though red or yellow add the most visual appeal. Add both to your big bowl of vegetables.

Step 5: Toast the Sesame Seeds

Heat a small dry skillet over medium heat and add 2 tablespoons of sesame seeds. Toast them, stirring constantly, until they turn golden brown and smell incredibly nutty and fragrant. This only takes 2 to 3 minutes, so don’t walk away or they’ll burn. Pour them onto a plate to cool so they stop cooking.

Step 6: Make the Dressing

In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 1 teaspoon of minced garlic, and 1 teaspoon of grated fresh ginger. Whisk everything together until the honey dissolves and you have a smooth, unified dressing.

Step 7: Toss It All Together

Pour the dressing over all your chopped vegetables in the large bowl. Use your hands or a big spoon to toss everything together, making sure every piece of broccoli and every shred of carrot gets coated in that delicious dressing. Really get in there and mix it well.

Step 8: Finish With Sesame Seeds

Sprinkle those toasted sesame seeds over the top of the salad and give it one last gentle toss to distribute them throughout. Now you’re ready to serve, or cover the bowl and refrigerate until meal time.

You Must Know

Toast those sesame seeds before adding them to the salad, even though it’s tempting to skip this step. Raw sesame seeds taste flat and boring, while toasted sesame seeds become nutty, aromatic, and absolutely delicious. It only takes 3 minutes and makes a huge difference in the final dish.

Personal Secret: I always make this salad at least 2 hours ahead, or even the night before, and let it sit in the fridge. The vegetables soften just slightly while still staying crunchy, and the flavors meld together beautifully.

Pro Tips & Cooking Hacks

• Buy pre-shredded cabbage and carrots from the produce section to save tons of prep time
• Make a double batch of the dressing and keep extra in a jar for quick salads all week
• Add the dressing right before serving if you prefer maximum crunch, or mix it in early for softer vegetables
• Pack individual portions in mason jars with dressing on the bottom for grab-and-go lunches
• Use frozen shelled edamame that you thaw under warm water for 5 minutes instead of cooking fresh

Flavor Variations & Suggestions

Swap the edamame for chickpeas if you want a different protein with a nuttier flavor. Add a handful of chopped cilantro or fresh basil right before serving for an herby kick. Try mixing in some diced mango or mandarin orange segments for fruity sweetness that plays beautifully with the savory dressing.

Toss in some chopped roasted peanuts or sliced almonds along with the sesame seeds for extra crunch and nutty flavor. Make it spicier by adding a teaspoon of sriracha or a pinch of red pepper flakes to the dressing. You can also add cooked and cooled quinoa or brown rice to make this even more filling and turn it into a complete meal.

Make-Ahead Options

This salad is perfect for making ahead because the vegetables stay crunchy for days and the flavors get better as they sit together. Mix everything up to 3 days in advance and store it covered in the refrigerator. The dressing softens the broccoli slightly without making it mushy, which actually improves the texture.

If you want maximum crunch, store the dressed salad separate from the sesame seeds and add them right before serving. The dressing itself can be made up to a week ahead and kept in a jar in the fridge, just shake it well before using since the oil might separate. This makes throwing together a quick salad even faster when you’re short on time.

What to Serve With Broccoli Salad

This salad pairs beautifully with grilled chicken, salmon, or steak for a complete and balanced meal that feels healthy but satisfies. It’s also perfect alongside Asian-inspired main dishes like teriyaki chicken, sesame ginger pork, or orange tofu. The crunch and freshness cut through rich, saucy entrees perfectly.

For potlucks and barbecues, serve this next to pulled pork sandwiches, burgers, or grilled hot dogs as a lighter option that balances all that heavy food. It works wonderfully as part of a grain bowl with brown rice or quinoa, topped with your favorite protein. Pack it in lunch boxes alongside a turkey sandwich or wrap for a satisfying midday meal.

Allergy Information

This salad contains soy from both the soy sauce and edamame. For soy allergies, swap regular soy sauce for coconut aminos and replace the edamame with chickpeas or white beans. Sesame seeds and sesame oil are common allergens, so skip those entirely and use olive oil with sunflower seeds instead if needed.

The recipe is naturally gluten-free if you use tamari or gluten-free soy sauce instead of regular soy sauce, which usually contains wheat. It’s dairy-free, egg-free, and can easily be made vegan by using maple syrup instead of honey. For nut-free diets, this recipe is already safe as long as you don’t add optional nuts.

Storage & Reheating

Store leftover broccoli salad in an airtight container in the refrigerator for up to 5 days. The vegetables will soften slightly over time but remain perfectly edible and delicious. In fact, many people prefer the texture after it’s sat for a day or two because the broccoli becomes less raw-tasting while still maintaining its crunch.

This salad is meant to be served cold or at room temperature, so there’s no reheating required. Just pull it straight from the fridge and eat it, or let it sit on the counter for 15 minutes if you prefer it less cold. Give it a quick toss before serving since the dressing sometimes settles to the bottom.

Questions I Get Asked A Lot

Can I use frozen broccoli instead of fresh?

Fresh raw broccoli is really important for this recipe because it provides that essential crunch. Frozen broccoli would be too soft and mushy since it’s already been blanched. Stick with fresh broccoli florets for the best texture and flavor.

How do I keep the broccoli crunchy?

The broccoli stays crunchy because it’s raw and the vegetables in this salad hold up well to dressing. If you’re making it ahead, don’t worry about the broccoli getting soft. It might mellow slightly after a day or two, but it stays pleasantly crisp for several days in the fridge.

Can I blanch the broccoli first?

You could blanch it if you really prefer cooked broccoli, but this would change the whole character of the salad. The raw crunch is what makes it special and keeps it fresh for days. Blanched broccoli would get mushy much faster and wouldn’t have the same satisfying texture.

What can I substitute for edamame?

Chickpeas work wonderfully and add a nice creamy texture. White beans or black beans are also delicious. For a nut option, try chopped cashews or peanuts, though these should be added right before serving so they stay crunchy.

How do I make this salad spicier?

Add sriracha or chili garlic sauce to the dressing, starting with a teaspoon and tasting as you go. You can also sprinkle in some red pepper flakes or add sliced fresh chili peppers to the vegetable mixture. Fresh jalapeños would bring both heat and crunch.

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