Broccoli Salad With Crunch
An Asian-inspired, umami-rich broccoli salad with snap from cabbage, carrots, and edamame. Tossed in a zesty sesame dressing and topped with toasted sesame seeds, this versatile dish delivers bold flavors and satisfying crunch. Perfect as a side, topping, or standalone meal.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 servings
- Category: salads
- Method: Steaming and Tossing
- Cuisine: Asian-American
- Diet: Vegetarian
Ingredients
1 head broccoli (about 4 cups chopped florets)
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup shelled edamame
1/4 cup chopped green onions
1/2 cup chopped bell pepper (color of choice)
2 tablespoons toasted sesame seeds
3 tablespoons soy sauce (low-sodium preferred)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon honey or maple syrup
1 clove garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon salt (adjust if using low-sodium soy sauce)
Instructions
Chop broccoli florets into bite-sized pieces and steam for 2-3 minutes until slightly tender but still crisp. Toss steamed broccoli with raw cabbage, carrots, edamame, green onions, and bell pepper in a large bowl. In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and salt to create the dressing. Pour dressing over the veggie mixture and toss to coat. Sprinkle toasted sesame seeds on top. Let sit 10 minutes before serving for flavors to meld.
Notes
Best eaten within 2 hours of preparation for optimal crunch
Optional additions: add chopped fresh avocado for creaminess
Store leftover salad in an airtight container in the fridge for up to 2 days
Use a food processor to quickly chop vegetables if needed
Find it online: https://cookingwithramsay.com/broccoli-salad-with-crunch/