Broccoli Crunch Salad (Printable)

Crunchy broccoli, fresh veggies, and edamame tossed in a zesty Asian-inspired dressing.

# What You’ll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped into bite-sized pieces
02 - 1 cup purple cabbage, shredded
03 - 1 cup carrots, shredded
04 - 1 cup edamame, shelled
05 - 1/2 cup green onions, sliced
06 - 1/4 cup bell pepper, thinly sliced

→ Toppings

07 - 2 tablespoons sesame seeds, toasted

→ Dressing

08 - 3 tablespoons soy sauce or tamari for gluten-free
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon garlic, minced
13 - 1 teaspoon ginger, freshly grated

# How To Make It:

01 - Chop broccoli florets into bite-sized pieces. Finely shred purple cabbage and carrots. Thinly slice bell pepper and green onions. Set prepared vegetables aside.
02 - If using frozen edamame, cook according to package instructions. Drain, cool to room temperature, and shell if not already shelled.
03 - Place sesame seeds in a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and cool.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined and smooth.
05 - In a large mixing bowl, combine broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Sprinkle toasted sesame seeds over the salad and toss gently. Serve immediately or refrigerate for up to 2 days for enhanced flavor development.

# Expert Advice:

01 -
  • It stays crispy for days in the fridge, which means you can prep it Sunday and actually want to eat it Wednesday.
  • The dressing is so good you'll catch yourself licking the bowl, and it takes five minutes to whisk together.
  • It's naturally vegetarian and endlessly customizable depending on what's in your crisper drawer.
02 -
  • Don't dress this salad more than an hour before eating if you want maximum crunch, though it actually tastes better the next day if you don't mind a slightly softer texture.
  • The sesame oil can easily overpower everything else, so start with the amount listed and add more only if you taste the dressing straight and want more intensity.
03 -
  • Buying pre-shredded vegetables from the grocery store is absolutely fine if chopping feels like too much, and your salad will still be better than anything you buy pre-made.
  • If you're sensitive to raw onion, slice the green onions and let them sit in a little bowl of water for five minutes before adding them, which mellows them out slightly.
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