Description

Classic broccoli crunch salad with bacon, dried cranberries, sunflower seeds, and creamy tangy dressing. Perfect potluck side dish.

Ingredients

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

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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.

Notes

Chop broccoli small for best texture. Salad gets better after sitting – make ahead! Add bacon just before serving if making more than a day ahead.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American