Asian style broccoli salad thrown in the creamy sesame sauce it is a quick side dish ideal for spring and summer barbecues. Quickly blanching broccoli florets removes the raw flavor and makes it a popular Korean broccoli side dish.
I love finding new ways to enjoy broccoli, especially as a refreshing salad during the spring and summer months. If you prefer your broccoli with a softer texture, you’ll appreciate this Asian-style broccoli salad that features quickly blanched broccoli florets, making it easy to prepare with common kitchen ingredients.
Blanched broccoli is tossed with a nutty sesame sauce that combines mayonnaise, toasted crushed sesame seeds and peanut butter. This cold, refreshing salad is perfect as a side dish for various meals and ideal for summer barbecues or potlucks.
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Recipe ingredients and preparation tips
- Fresh broccoli – The main ingredient for its fresh and crunchy texture of broccoli. Use both flowers and stems.
- To preserve their crunchiness and bright green color, blanch the florets briefly and then immerse them in ice water.
- Make sure they are completely drained; any remaining moisture can water down the dressing, affecting the overall flavor and texture of the salad.
- Toasted sesame seeds – Available pre-roasted in most Asian stores, whole or chopped.
- I recommend using whole sesame seeds and grinding them yourself to capture the freshest nutty flavor.
- If pre-roasted seeds aren’t available, toast plain sesame seeds in a pan over medium-low heat until golden brown to achieve the same effect.
For a creamy sesame dressing
- mayonnaise – Gives creaminess to the sauce. If you prefer, Greek yogurt is a healthier substitute that still maintains the creamy texture.
- I’m Willow – Introduces a delicate umami flavor to the seasoning.
- Honey – Sweetens the seasoning. Adjust to taste or, if you prefer, replace with sugar.
- Lemon juice or lime juice – I use citron juice, but lemon juice works just as well. In the absence of these, rice vinegar or apple cider vinegar are excellent alternatives.
- Peanut butter – For those who love a deeper nuttiness, adding a little peanut butter to the dressing brings out the flavor beautifully. If you are allergic to peanut butter, you can omit it.
How to make Asian Broccoli Salad with Sesame Dressing
Blanch the broccoli for the salad
Blanching broccoli florets makes them tasty for those who don’t like raw broccoli. This quick method makes the broccoli tender yet crunchy and keeps the color bright and attractive.
To blanch the broccoli, start by boiling water in a pan with a generous pinch of salt. Have a bowl ready with ice water and kitchen paper. Cook broccoli for 1 minute until bright green and crisp.
Then drain the broccoli and immediately immerse it in ice water. Dry with a kitchen towel to remove as much moisture as possible. Excess moisture can dilute your salad dressing.
Sesame dressing
Crush the toasted sesame seeds using a mortar and pestle or by hand, leaving half roughly chopped for texture. In a large bowl, mix the sesame seeds with mayonnaise, soy sauce, honey, citrus juice and peanut butter.
Coat the broccoli with the dressing
Stir in the dressing, then add the drained broccoli and toss until evenly coated. Serve this salad cold or at room temperature, as you prefer.
Serve as a side dish with Korean broccoli
Are you a fan of Korean barbecue? Then this cold broccoli salad is a perfect Korean side dish. In fact, its ease of preparation and transportability make it an ideal side dish for any barbecue or gathering.
If you like broccoli, try my Broccoli Salad with Tofu for another great recipe idea. It’s vegan, low carb, and keto friendly. Plus, it’s gluten-free!
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Asian style broccoli salad with sesame dressing
Asian-style broccoli salad topped with creamy sesame dressing is ideal for spring and summer barbecues. Quickly blanching broccoli florets removes the raw flavor and makes it a popular Korean broccoli side dish.
- 1 medium head fresh broccoli
- generous pinch salt
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Cut the broccoli: Cut a head of broccoli into small florets. Don’t throw away the stem. Instead, remove the harder outer layer and cut the tender inner core into thin slices.
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Blanch the broccoli: Start by heating a large pot of water to a boil. Once boiled, sprinkle it with a generous pinch of salt. Add the broccoli florets to the boiling water and let them cook for just 1 minute. This quick simmering helps maintain their bright green color and crispness, while softening the raw edge a bit. After boiling, immediately transfer the broccoli to a bowl of ice water or rinse it under cold running water to stop the cooking process. Drain the broccoli well once it has cooled; pat dry with a tea towel to remove as much moisture as possible. Excess moisture can dilute your salad dressing.
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Chop the sesame seeds: Lightly crush the toasted sesame seeds using a mortar and pestle or suribachi. Alternatively you can crush them with your hands. You want to keep about half of it roughly mashed for added texture.
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Mix the seasoning: In a large bowl, combine crushed sesame seeds with mayonnaise, soy sauce, honey, lemon juice, and peanut butter. Season with a pinch of salt and mix everything well.
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Combine and serve: Add the well-drained broccoli to the bowl with the dressing. Toss everything together until the broccoli is evenly coated. This salad can be served cold or at room temperature, depending on your preference.
Calories: 183kcal, Carbohydrates: 16G, Protein: 6G, Fat: 12G, Saturated fats: 2G, Polyunsaturated fats: 6G, Monounsaturated fat: 3G, Trans fats: 0.02G, Cholesterol: 4mg, Sodium: 302mg, Potassium: 532mg, Fiber: 5G, Sugar: 8G, Vitamin A: 954UI, C vitamin: 137mg, Soccer: 105mg, Iron: 2mg
