Chinese-Style Broccoli Salad

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"This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!" — CHRISTYJ

Directions

Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.
Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

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Reviews More Reviews

Most Helpful Positive Review

Feb 25, 2011

This was a treat – a flavorful, colorful and healthy treat. I don’t like my *cooked* vegetables crunchy, so I increased the cooking time to about 3-4 minutes. I adjusted the seasonings somewhat to suit my own tastes which I believe we always should do. Keeping the amount of soy sauce the same, I reduced the vinegar, oil and sugar by half - I prefer it that way, but won't fault the recipe as this is purely subjective. As for the sesame oil, the type wasn’t specified, so I used regular sesame oil and then the tiniest dribble of the fragrant and potent toasted sesame oil. I garnished it with toasted sesame seeds and served it at room temperature. Broccoli never tasted so good.

—naples34102

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Most Helpful Critical Review

Jun 01, 2011

I like to make this broccoli when I'm making an "asian" themed dinner. You can make this lighter and lower in salt by eliminating all the extra salt called for in this recipe as the light soy sauce provides all the salt the recipe needs. Two tablespoons of sesame oil was way too much for us the first time I made it, so I'll usually add a teaspoon at a time until I get to the right taste. Rice wine vinegar is also good used in place of the regular white vinegar, if you have that on hand. I like to add either toasted sesame seeds or chopped roasted peanuts and a touch crushed red pepper for added flair. My kids aren't much for broccoli but they'll eat this up willingly without complaint. It's all about trying what works for your family and making it good for who you're feeding. NOTE: Using the dressing for this recipe and substituting broccoli slaw works well for this recipe, too. GREAT for making wraps with cold teriyaki pulled pork.

—Sarah Jo

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83 Ratings

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Jan 25, 2004

Instead of boiling the broccoli, I steamed it for about 4 minutes, until crisp-tender (which means I didn't use the 2 T of vegetable oil and 1 T salt). The whole recipe was simple and delicious. My 38 month old asked for seconds!

—DANSERBEE

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Nov 21, 2011

This is really good and a nice way to spruce up regular 'ol broccoli. I used a steam in bag of broccoli to save time. I cut back the sesame oil to one Tbsp. and used low sodium soy sauce. I also used rice wine vinegar vs. white vinegar and added some cracked black pepper and let this set for a couple of hours. I served this at room temperature with some toasted sesame seed over top and overall, very tasty.

—Jillian

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Jun 22, 2004

Simple and delicious. I served it cold, halved the sesame oil(picky kids) and sprinkled with sliced almonds. I prepared the broccoli & dressing in advance but didn't combine them until 15 min. before dinner as I thought the vinegar in the dressing might discolor the broccoli.

—RUBY2

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Apr 08, 2011

I used a bag of raw broccoli slaw and cut the sesame oil in half. Used one tablespoon agave nectar instead of sugar and added 2 tablespoons roasted sesame seeds, 1/4 cup raisins, and some slivered almonds. Just mix the dressing with a wire whisk and pour over all ingredients let all ingredients marinade for an hour or two and enjoy. So yummy, I ate the whole salad by myself!

—4mychubbyhubby

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Aug 21, 2009

Excellent! Just what I was looking for. I cut down the sesame oil a lot (2 tsp instead of 2 tbsp), and steamed the broccoli.

—Heidi

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May 02, 2006

I don't like broccoli but I know I should add it to my diet so I'm always looking for a good recipe that makes me want to eat it. I've finally found it! I love the sharp flavor of the soy sauce and vinegar. Such a wonderful taste in every bite. The only thing I did different was boil the broccoli a litte longer, I like it soft. I will definitely be making it this way from now on. Thanks so much!

—TXCOWGIRLCC

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Nutrition

Calories
188 kcal
9%

Carbohydrates
13.8 g
4%

Cholesterol
0 mg
0%

Fat
14.2 g
22%

Fiber
4 g
16%

Protein
4.6 g
9%

Sodium
2205 mg
88%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese-Style Broccoli Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 188
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 1.9g 10 %
Cholesterol 0mg 0 %
Sodium 2205mg 88 %
** Potassium 489mg 14 %
Total Carbohydrates 13.8g 4 %
Dietary Fiber 4g 16 %
Protein 4.6g 9 %
Sugars 5.8g
Vitamin A 19 %
Vitamin C 223 %
Calcium 9 %
Iron 13 %
** Thiamin 10 %
** Niacin 16 %
** Vitamin B6 17 %
** Magnesium 12 %
** Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.