Asian Broccoli Salad
We are picking broccoli from our garden and I am coming up with new ways to use it in salads for my family. Asian Broccoli Salad is quick to make and only requires 6 ingredients. The broccoli gets slightly charred in a wok for flavor and the carrots and Hoisin sauce add some sweetness. Crunchy, sweet and delicious!
When you’re looking for a vegetable side dish for a weeknight meal, you want one that checks all the boxes. Crunchy, sweet, healthy and delicious, now that’s a great salad. Asian Broccoli Salad combines broccoli, carrots, blanched almonds with a rich sauce that brings it all together. Paired with your favorite chicken or fish, this one checks the boxes and takes only 15 minutes to make.
Add-ins for Asian Broccoli Salad
WATER CHESTNUTS– I have used sliced water chestnuts to give this broccoli salad even more crunch. Find them in the Asian section of the grocery store.
BOK CHOY– It is a crisp, fresh type of cabbage that is used in many Asian dishes. Chop it into chunks and add it to the wok with the broccoli when cooking.
RED PEPPERS– These give the salad vibrant color and a sweet flavor. Cut them in strips and sauté them in the wok with the broccoli.
TOASTED SESAME SEEDS– Add them to the salad for some texture and a great nutty flavor at the end before serving the salad.
Asian Broccoli Salad Recipe
What’s needed?
- 3 tablespoons of canola oil, divided
- 1 large head of broccoli, washed and cut into smaller pieces
- 1/2 cup carrots, sliced thin
- 1/3 cup blanched, slivered almonds (or peanuts)
- 1 tablespoon Hoisin Sauce
- 2 tablespoons of rice vinegar
How to make Asian Broccoli Salad?
Step-by-Step Instructions:
- Using a large wok or skillet, heat the pan to medium high heat. Add one tablespoon of canola oil. Add the broccoli and carrots to the wok. Cook and stir for about 3 minutes.
- In a small bowl, whisk together the Hoisin sauce, 2 tablespoons of canola oil and the rice vinegar until combined. Pour the sauce over the vegetables in the wok. Stir in the almonds.
- Stir the broccoli mixture to coat it with the sauce and turn the heat off. Place the broccoli salad in a serving dish. Serve as a warm side dish with fish or chicken. Recipe makes 4 servings.
I served the salad with turkey burgers and iced tea for a delicious lunch. Asian Broccoli Salad is quick and easy to prepare. It can also be served cold, just refrigerate any leftovers you might have. Try substituting your favorite veggies, like red peppers or green onions. Crunchy, tangy, sweet and delicious…all the things you look for in a fresh summer salad.
More Vegetable Side Dishes
- Roasted Spaghetti Squash
- Mexican Coleslaw
- Crockpot Potatoes and Green Beans
- Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
- Spiral Zucchini and Pepper Saute
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Asian Broccoli Salad
Ingredients
- 3 tablespoons canola oil, divided
- 1 head broccoli, washed and cut into smaller pieces, or 2 small heads
- 1/2 cup carrots, sliced thin
- 1/3 cup blanched, slivered almonds (or peanuts)
- 1 tablespoon Hoisin Sauce
- 2 tablespoons rice vinegar
Instructions
- Using a large wok or skillet, heat the pan to medium high heat. Add one tablespoon of canola oil. Add the broccoli and carrots to the wok. Cook and stir for about 3 minutes.
- In a small bowl, whisk together the Hoisin sauce, 2 tablespoons of canola oil and the rice vinegar until combined. Pour the sauce over the vegetables in the wok. Stir in the almonds.
- Stir the broccoli mixture to coat it with the sauce and turn the heat off. Place the broccoli salad in a serving dish. Serve as a warm side dish with fish or chicken. Recipe makes 4 servings.
Equipment
- 1 wok, or non-stick skillet