Broccoli Crunch Salad (Print View)

Crunchy broccoli mix with edamame, cabbage, and a zesty Asian-style dressing for a fresh meal.

# Components:

→ 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
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon minced garlic
13 - 1 teaspoon freshly grated ginger

# Directions:

01 - Chop broccoli florets into bite-sized pieces. Finely shred purple cabbage and carrots. Thinly slice bell pepper and green onions.
02 - If using frozen edamame, cook according to package instructions, then cool and shell.
03 - In a dry skillet over medium heat, toast sesame seeds for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and freshly grated ginger until 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 salad. Toss gently and serve immediately, or refrigerate for up to 2 days for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, which means you can make it on a Tuesday night without stress.
  • The combination of crunch, chew, and creamy edamame keeps every bite interesting and satisfying.
  • It actually tastes better the next day when the dressing has had time to mingle with the vegetables, making it perfect for meal prep.
02 -
  • Don't skip toasting the sesame seeds yourself—the flavor difference between toasted and untoasted is the difference between a good salad and one people actually remember.
  • If you're making this ahead, keep the dressing separate until you're ready to serve, or accept that the vegetables will soften slightly and actually become sweeter as the liquid breaks them down, which some people prefer.
03 -
  • Grate your ginger on a microplane rather than mincing it—the texture is finer and distributes more evenly throughout the dressing without creating harsh little pieces.
  • If you're serving this at a gathering, assemble it in a large bowl right before people arrive so guests see it at peak crispness, or provide the dressing on the side and let people dress their own portions.
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