Dessert

Asian Broccoli Salad Recipe

Name: Asian Broccoli Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 3 Tbsp. sweet chili sauce; 2 Tbsp. sesame oil; 2 Tbsp. rice wine vinegar; 1 Tbsp. toasted sesame oil; ¼ tsp. ground ginger; ½ tsp. salt; 2 large heads fresh broccoli, about 24 oz.; ½ cup chopped roasted, salted cashews; ½ cup thinly sliced green onion; 1 (8 oz.) can sliced water chestnuts, drained well, roughly chopped

ByBen Miller February 11, 2026February 11, 2026

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Introduction

This Asian Broccoli Salad is a vibrant, crunchy dish perfect for any meal. Tossed in a flavorful sweet chili and sesame dressing, it’s an easy way to enjoy fresh broccoli with a delicious twist.

A white bowl on a white marbled surface holds a fresh broccoli salad. The salad has several layers: bright green broccoli florets with small pieces of diced apples mixed throughout, giving some light green and pale yellow spots. There is a sprinkle of light brown nuts or seeds on top for texture. Two wooden salad spoons rest inside the bowl, partially covered by the salad. In the background, a small white bowl with more nuts and a folded beige cloth is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Tbsp. sweet chili sauce
2 Tbsp. sesame oil*
2 Tbsp. rice wine vinegar
1 Tbsp. toasted sesame oil
¼ tsp. ground ginger
½ tsp. salt
2 large heads fresh broccoli, about 24 oz.
½ cup chopped roasted, salted cashews
½ cup thinly sliced green onion
1 (8 oz.) can sliced water chestnuts, drained well, roughly chopped

Instructions

Step 1: In a large serving bowl, whisk together sweet chili sauce, sesame oil, rice wine vinegar, toasted sesame oil, ground ginger, and salt until well combined. Set aside.
Step 2: Remove broccoli florets from stalks and break them into bite-sized pieces. Transfer to the bowl with the dressing mixture.
Step 3: Using a vegetable peeler, peel away the tough, woody exterior of broccoli stalks. Slice the stalks into ¼-inch rounds and add them to the bowl.
Step 4: Add the chopped cashews, thinly sliced green onion, and roughly chopped water chestnuts. Toss everything until the broccoli is well coated with the dressing.
Step 5: Let the salad stand for 15 minutes before serving to allow flavors to meld and the broccoli to slightly soften.

Tips & Variations

For extra crunch, toast the cashews lightly before adding them to the salad.
Substitute water chestnuts with sliced jicama for a different texture.
If you prefer a spicier dressing, add a pinch of red pepper flakes to the chili sauce mixture.
Use fresh ginger instead of ground for a brighter flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the broccoli to soften over time, so it’s best enjoyed fresh. Before serving again, give it a gentle toss or add a bit of fresh cashews for crunch.

How to Serve

A white bowl on a white marbled surface holds a broccoli salad with small broccoli pieces mixed with bits of almonds and other small chopped nuts, giving a mix of green and light brown colors. Two wooden salad spoons rest inside the bowl, angled outwards. In the background, a small white bowl with chopped nuts is blurred, along with a beige napkin. The overall look is fresh and natural. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

Fresh broccoli is recommended for the best crunch and texture. Frozen broccoli tends to be softer and may release water, which can dilute the dressing.

Is this salad served cold or at room temperature?

This salad is best served at room temperature or slightly chilled. Letting it sit 15 minutes before serving allows the flavors to meld without losing the fresh crunch.