Description
This vibrant Asian Broccoli Salad combines fresh broccoli florets and tender stalks with a flavorful dressing made of sweet chili sauce, sesame oils, rice wine vinegar, and ground ginger. Enhanced with crunchy roasted cashews, crisp water chestnuts, and fresh green onions, this salad is a perfect balance of sweet, tangy, and savory flavors with a satisfying crunch. It’s a quick, no-cook recipe ideal for a healthy side dish or light lunch.
Ingredients
Scale
Dressing
- 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
Salad
- 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
- Prepare the dressing: In a large serving bowl, whisk together the sweet chili sauce, sesame oil, rice wine vinegar, toasted sesame oil, ground ginger, and salt until the mixture is smooth and well combined. Set aside to allow flavors to meld.
- Prepare the broccoli florets: Remove the florets from the broccoli stalks and break them into bite-sized pieces. Transfer these florets into the bowl with the dressing mixture.
- Prepare the broccoli stalks: Using a vegetable peeler, remove the tough, woody exterior of the broccoli stalks. Then slice the peeled stalks into ¼-inch rounds and add them to the bowl with the broccoli florets and dressing.
- Add additional salad ingredients: Add the chopped roasted salted cashews, thinly sliced green onions, and chopped water chestnuts to the bowl. Toss everything thoroughly until the broccoli is evenly coated with the dressing and all ingredients are well mixed.
- Let salad marinate: Allow the salad to stand at room temperature for 15 minutes before serving to enable the flavors to meld and the broccoli to slightly soften without losing its crunch.
Notes
- For extra crunch, add toasted almonds or sunflower seeds as a variation.
- You can substitute the sweet chili sauce with honey and a bit of chili flakes for a different twist.
- This salad is best served fresh but can be refrigerated for up to one day.
- Use fresh broccoli for best texture; avoid pre-cut broccoli to maintain crispness.
- For a vegan version, ensure the sweet chili sauce contains no fish or animal products.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian Broccoli Salad, Broccoli Salad, No Cook Salad, Vegetable Salad, Asian Dressing, Cashew Salad, Water Chestnut Salad
