Broccoli Crunch Salad

This Broccoli Crunch Salad is a vibrant, refreshing dish that brings together a medley of fresh vegetables and a zesty Asian-inspired dressing. Perfectly balanced with savory, sweet, and tangy notes, it is an ideal choice for a quick lunch, a colorful side, or your weekly meal prep routine.

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The beauty of this salad lies in its texture. From the snap of the broccoli florets to the smoothness of the edamame, every bite offers a satisfying crunch that is elevated by a fragrant dressing made with ginger, garlic, and sesame oil.

Ingredients

• 4 cups broccoli florets, chopped into bite-sized pieces
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 1 cup edamame, shelled
• 1/2 cup green onions, sliced
• 1/4 cup bell pepper (any color), thinly sliced
• 2 tbsp sesame seeds, toasted
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated

Instructions

Step 1: Prepare the vegetables

Chop the broccoli florets into bite-sized pieces. Finely shred the purple cabbage and carrots. Thinly slice the bell pepper and green onions.

Step 2: Cook the edamame

If using frozen edamame, cook according to package instructions, then cool and shell.

Step 3: Toast the sesame seeds

In a dry skillet over medium heat, toast the sesame seeds for 2–3 minutes, stirring frequently, until golden and fragrant. Set aside.

Step 4: Make the dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and ginger until smooth.

Step 5: Assemble the salad

In a large mixing bowl, combine the broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour the dressing over the vegetables and toss until evenly coated.

Step 6: Finish and serve

Sprinkle the toasted sesame seeds over the salad. Toss gently and serve immediately, or refrigerate for up to 2 days for enhanced flavor.

Zusatztipps für die Zubereitung

For a gluten-free version, ensure you use tamari instead of standard soy sauce. This salad is particularly robust and keeps well in the fridge, making it an excellent option for healthy meal prep.

Varianten und Anpassungen

Feel free to add chopped nuts like almonds or cashews for an extra layer of crunch. If you don't have edamame on hand, chickpeas or cooked lentils make a wonderful protein substitute.

Serviervorschläge

This salad is substantial enough to eat on its own, but it also pairs beautifully with grilled chicken, tofu, or shrimp to create a more filling and heartier meal.

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With its bright colors and bold Asian-inspired flavors, this Broccoli Crunch Salad is sure to become a staple in your kitchen. Enjoy the perfect balance of fresh ingredients and zesty seasoning in every bowl.

Recipe FAQs

→ How do I make the dressing for the broccoli crunch?

Whisk together soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and freshly grated ginger until smooth and well combined.

→ Can I substitute the edamame with other ingredients?

Yes, chickpeas or cooked lentils make great alternatives that maintain protein content and texture.

→ What is the best way to toast sesame seeds?

Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they turn golden and fragrant.

→ How should I store this salad for later?

Keep the salad refrigerated in an airtight container for up to 2 days to allow flavors to meld and maintain freshness.

→ Is this salad suitable for gluten-free diets?

Use tamari instead of soy sauce to ensure the salad remains gluten-free while keeping the flavor profile intact.