A crunchy, colorful salad that brings together fresh vegetables and bold, nutty flavors, this Crispy Asian Sesame Broccoli Salad is everything I want in a light yet satisfying dish. Blanched broccoli florets form the vibrant green base, while shredded carrots and red bell pepper lend their sweetness and vivid hues. The real magic, though, is in the dressing—a bold mix of soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger that brings warmth, zest, and a kiss of sweetness to every bite.

This salad is an easy win for meal preppers, potluck-goers, and weekday lunch lovers alike.

Crispy Asian Sesame Broccoli Salad

Why You’ll Love This Recipe

I love this salad because it’s more than just a side dish—it’s a celebration of textures and flavors. The blanched broccoli holds its crunch, the almonds and sesame seeds add nutty depth, and the fresh vegetables give it color and sweetness. That savory-sweet sesame dressing? It clings to every bite, tying everything together beautifully.

It’s also a breeze to put together, beginner-friendly, vegetarian, and perfect for make-ahead meals. Whether I’m serving it chilled or at room temperature, this salad never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

broccoli florets
shredded carrots
red bell pepper, julienned
sliced almonds, toasted
sesame seeds, toasted
green onions, thinly sliced

For the dressing:

soy sauce
rice vinegar
sesame oil
honey
garlic, minced
ginger, grated
crushed red pepper flakes (optional)

Directions

I start by bringing a pot of water to a boil. Once it’s rolling, I toss in the broccoli florets and blanch them for about 1–2 minutes until they turn bright green and just tender.
I transfer the broccoli to a bowl of ice water to stop the cooking process, then drain and pat them dry on a clean towel.
In a large bowl, I combine the broccoli, shredded carrots, and red bell pepper. I toss everything gently to mix.
Next, I whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes in a small bowl until smooth.
I pour the dressing over the salad and toss again until everything is well coated.
I finish it off with the toasted almonds, sesame seeds, and green onions, giving it one final toss.
I let the salad rest for at least 10 minutes before serving to let the flavors meld.
It’s ready to serve chilled or at room temperature.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 5 minutes
Rest time: 10 minutes
Total time: 30 minutes
Calories per serving: ~180

Variations

Make it spicy: I sometimes increase the red pepper flakes or add a dash of sriracha to the dressing.
Add protein: Grilled chicken, tofu, shrimp, or even edamame make this salad a full meal.
Try other veggies: Snap peas, purple cabbage, or radishes add more crunch and color.
Go vegan: I swap the honey for maple syrup or agave.
Add noodles: Cold soba noodles or rice noodles turn this into a more filling dish.

storage/reheating

I store this salad in an airtight container in the fridge for up to 3–4 days. It actually tastes even better after a day as the flavors deepen.

If I’m prepping ahead, I keep the dressing and veggies separate and combine them just before serving. This keeps the crunch intact.

To toast the almonds and sesame seeds, I use a dry skillet over medium heat, stirring often until golden and fragrant.

This dish is best enjoyed cold or at room temperature, so there’s no need to reheat.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I can—but I always thaw and pat it dry thoroughly before blanching. Frozen broccoli might be softer, so I keep the blanching time short.

Can I make the dressing ahead of time?

Absolutely. I mix the dressing and store it in a jar in the fridge for up to a week. I just give it a good shake before using it.

What can I use instead of almonds?

If I’m out of almonds, I’ll use chopped cashews, peanuts, or sunflower seeds. They all bring great crunch and flavor.

How do I keep the salad from getting soggy?

I keep the dressing and veggies separate if I’m making it ahead, and I add the nuts and seeds just before serving.

Is this salad gluten-free?

Not by default, since soy sauce contains wheat—but I use tamari or gluten-free soy sauce as an easy substitution.

Conclusion

Crispy Asian Sesame Broccoli Salad has everything I want in a vibrant, fuss-free dish—crunch, color, and a punchy dressing that makes it irresistible. Whether I’m making it for lunch, meal prep, or a side at dinner, it never fails to impress. The toasted nuts and seeds give it a warm, savory finish, while the dressing adds just the right balance of sweet, salty, and tangy.