• Facebook
  • Instagram
  • Pinterest
  • X
 Trending:  Easy Recipes
Erren's Kitchen
  • Home
  • Recipes
    • Recipe Finder
    • All Recipes
    • Course
      • Breakfast
      • Appetizer
      • Lunch
      • Dinner
      • Side
      • Dessert
      • Drinks
    • Type
      • Quick and Easy
      • Vegetarian
      • Pasta
      • Soups
      • Salads & Dressings
      • Rice Dishes
      • Comfort Food
      • Slow Cooker
    • Protein
      • Chicken & Poultry
      • Seafood
      • Beef, Pork, & Lamb
    • Cuisine
      • Italian Food
      • Asian Food
      • American
      • Mediterranean
      • Mexican Food
      • Southern
    • Method
      • Slow Cooker
      • One Pot/One Pan
      • Oven-Baked and Roasted Recipes
      • Stovetop
    • Desserts
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Pies & Tarts
      • Muffins, Breads & Donuts
      • Ice Cream Recipes
  • Videos
  • Conversions
    • US Sticks of Butter Conversion Charts
    • Basic ounces to grams weight conversions
    • Oven Temperature Conversions
    • Butter in the US and the Rest of the World
    • British Dessert Spoon Conversions
    • US Cups to ounces & grams for common ingredients
    • Basic Volume Conversions
  • About
    • Erren’s Kitchen
    • Meet the Team
    • Meet Erren
    • Collaborate
    • Life Stories
    • Contact
    • Our Philosophy

Specialties:

Quick & Easy
Italian
Poultry
Better Than Takeout!
Desserts
Meat
Pasta
Home / Salads & Dressings

Asian Roasted Broccoli Salad with Sesame Vinaigrette

This Asian roasted broccoli salad is bold and crunchy with a sweet, savory sesame vinaigrette. It’s got crispy edges, fresh veggies, and a burst of flavor in every bite.

Erren Hart

|

last Updated:

08/01/2025
No ratings yet
Jump to Recipe
Serves: 4
Prep: 15 minutes mins
Cook: 20 minutes mins
A vibrant roasted broccoli salad with carrots, cabbage, red bell peppers, and sliced almonds, topped with sesame seeds. Close-ups of fresh salad ingredients and a whisked dressing. Text reads "Asian Roasted Broccoli Salad, Eren's Kitchen.
A close-up of roasted broccoli salad with broccoli florets, shredded carrots, red bell peppers, green onions, and sesame seeds. The text reads “Asian Roasted Broccoli Salad” and “Eren’s Kitchen.”.
A close-up of roasted broccoli salad with red peppers, shredded carrots, peanuts, sesame seeds, and green onions in a white bowl, served with a gold fork and spoon.
A plate of vibrant roasted broccoli salad with colorful vegetables and sesame seeds, beautifully presented on a white plate. Text overlay reads "Asian Roasted Broccoli Salad" from Erren's Kitchen. Website URL at the bottom.
A close-up of an Asian Roasted Broccoli Salad featuring roasted broccoli, sliced red peppers, carrots, green onions, peanuts, and sesame seeds in a white bowl with gold utensils, finished with a tangy sesame vinaigrette.
Colorful Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, peanuts, cabbage, fresh herbs, and a sprinkle of sesame seeds, served in a white bowl with gold serving utensils and finished with sesame vinaigrette.
A plate of vibrant stir-fried vegetables, including broccoli, red bell pepper, and shredded carrots, garnished with sesame seeds and peanuts—reminiscent of an Asian Roasted Broccoli Salad—with a fork resting on the plate.
A plate of vibrant roasted broccoli salad with colorful vegetables and sesame seeds, beautifully presented on a white plate. Text overlay reads "Asian Roasted Broccoli Salad" from Erren's Kitchen. Website URL at the bottom.

A close-up of a vibrant Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, sliced almonds, and sesame seeds, all tossed in a flavorful sesame vinaigrette on a white plate.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

This Roasted Broccoli Salad is the perfect sidekick to any Asian-inspired feast or a refreshing, flavorful light dinner on its own!

  • Know Before You Scroll
  • Roasted Broccoli Salad Perfection
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Recipe
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Servings: 4
Prep: 15 minutes mins
Cook: 20 minutes mins

Flavor Profile

Bold, savory, and just a little sweet. Roasty, toasty broccoli meets a tangy-sweet sesame vinaigrette with fresh, crunchy veggies in every bite. It’s texture heaven.


Difficulty Level

Super easy. Roast, whisk, toss. If you can chop a veggie and turn on the oven, you’re golden.

What You’ll Need

Broccoli, olive oil or avocado oil, salt, pepper, green or napa cabbage, carrots, red bell pepper, green onions, cilantro, roasted peanuts or cashews, toasted sesame seeds, hoisin sauce, rice vinegar, lemon juice, soy sauce, sesame oil, honey, ginger, garlic, neutral oil, red pepper flakes (optional).


Equipment Needed

Baking sheet, parchment paper, knife, cutting board, mixing bowl, whisk or small jar, spoon or tongs for tossing.


Top Tip

Don’t skip flipping the broccoli halfway through roasting! That’s how you get those crispy caramelized edges that make this salad pop.


Time-Saving Tips

Grab a bag of pre-cut broccoli florets and a coleslaw mix to cut your prep time way down—minimal effort, same big flavor.


Ingredient Swaps

No lemon juice? Lime juice works. No hoisin? Try teriyaki sauce in a pinch. No peanuts? Cashews or sunflower seeds are just as great.


A plate of vibrant stir-fried vegetables, including broccoli, red bell pepper, and shredded carrots, garnished with sesame seeds and peanuts—reminiscent of an Asian Roasted Broccoli Salad—with a fork resting on the plate.

Roasted Broccoli Salad Perfection

Salad season is in full swing here in New Jersey, and I am loving it. Give me all the crunchy veggies, bold flavors, and that perfect balance of texture and dressing. For me, a great salad needs three things: crunch, contrast, and a killer vinaigrette.

I tried this salad with raw broccoli before—nope. It was dry, tough, and didn’t blend with the other textures. A quick sauté helped a bit, but it still lacked that rich, toasty flavor. My leftover roasted broccoli that was hanging out in the fridge was the key: caramelized edges, tender insides, total flavor boost.

Toss that golden broccoli with fresh, crunchy veggies and a sweet-savory sesame vinaigrette (hello, hoisin and ginger—you’re amazing), and suddenly this Roasted Broccoli Salad becomes something special. Bright, bold, and a little bit addictive—in the best way.

A close-up of an Asian Roasted Broccoli Salad featuring roasted broccoli, sliced red peppers, carrots, green onions, peanuts, and sesame seeds in a white bowl with gold utensils, finished with a tangy sesame vinaigrette.

Ingredient Notes

A variety of fresh vegetables, oils, sauces, and spices are arranged on a white surface—perfect ingredients for an Asian Roasted Broccoli Salad or a homemade Sesame Vinaigrette.

Broccoli


Best Choice

Fresh broccoli gives the crisp crunch needed for this recipe.

Substitutions

While thawed frozen broccoli works in a pinch, you’ll miss out on that fresh, crisp texture. For the best results, I highly recommend using fresh broccoli. Need a time-saver? Grab some fresh, precut florets—easy and delicious!

Veggies


Best Choice

A crunchy combo of green or napa cabbage, shredded carrots, red bell pepper, green onions, and fresh cilantro gives the salad its bright texture and vibrant flavor.

Substitutions

Use green or red cabbage. Swap in cucumbers, radishes, or even sugar snap peas for variety. Cilantro can be left out or replaced with Thai basil for a different herby twist.

Nuts & Seeds


Best Choice

Toasted sesame seeds and roasted peanuts or cashews give the salad a satisfying nutty bite and an extra layer of flavor.

Substitutions

Sunflower seeds, chopped peanuts, or slivered almonds also work well for that nutty element.

Aromatics


Best Choice

Fresh garlic and ginger are the secret flavor boosters here. They bring warmth, zing, and a bold savory edge to the vinaigrette.

Substitutions

Use pre-grated ginger or garlic paste if you’re short on time. Ground ginger or garlic powder can work in a pinch (start with ¼ teaspoon each), but fresh is best for that punchy flavor.

Acids


Best Choice

Rice vinegar and lemon juice bring brightness and help balance the sweet and savory notes in the vinaigrette.

Substitutions

Apple cider vinegar or lime juice can sub in if needed—just taste and adjust the sweetness accordingly.

Asian Flavors


Best Choice

The dressing is a total flavor bomb made with hoisin sauce, soy sauce, sesame oil, lemon juice, garlic, ginger, and a touch of honey.

Substitutions

Tamari or coconut aminos can replace soy sauce, miso mixed with honey works in place of hoisin, and toasted peanut or walnut oil can stand in for sesame oil.

Where to Find

You’ll find all of these ingredients in the international aisle of most grocery stores, or check your local Asian market for more variety and great prices.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

Step By Step Instructions

1

Roast the Broccoli

Let’s start this Roasted Broccoli Salad with the star: broccoli. Toss florets with oil, salt, and pepper in a big bowl. Spread them on a parchment-lined baking sheet—don’t overcrowd—and roast at 425°F (218°C) for 20 minutes, flipping halfway. Look for golden, crispy edges and a bit of char. This step is what makes the salad magic.

Side-by-side images of a baking tray with parchment paper: the left shows raw broccoli florets spaced out, and the right shows roasted, browned broccoli, perfect for an Asian Roasted Broccoli Salad with sesame vinaigrette.

2

Whisk the Vinaigrette

While that broccoli’s getting all toasty and perfect, let’s mix up our sweet-savory sesame vinaigrette. In a small bowl or jar, whisk together hoisin, rice vinegar, lemon juice, soy sauce, sesame oil, honey, fresh ginger, garlic, and a splash of neutral oil. Give it a taste—add a pinch of red pepper flakes if you like a little heat, or tweak the sweetness to make it your own.

A metal whisk rests in a glass bowl containing a brown, oily, and slightly bubbly Sesame Vinaigrette mixture, viewed from above on a white background.

3

Toss the Salad

Now for the crunch party. In a big mixing bowl, add your shredded cabbage, carrots, red bell pepper, green onions, and chopped cilantro. Once the broccoli has cooled slightly, toss that in too. Drizzle over the vinaigrette and toss gently—get everything coated in that shiny, flavorful goodness.

A glass bowl filled with a colorful Asian Roasted Broccoli Salad featuring shredded carrots, red bell peppers, and chopped cabbage, all tossed in a savory sesame vinaigrette on a white background.

4

Finish It Off

Last step! Top it with roasted peanuts or cashews for salty crunch and finish with a sprinkle of toasted sesame seeds. You can serve it right away or chill it for later—just hold the nuts until right before serving so they stay crisp.

And that’s it—fresh, flavorful, and wildly craveable. This is not your average salad.

A white bowl filled with a colorful Asian Roasted Broccoli Salad—broccoli, shredded carrots, cabbage, red bell peppers, peanuts, and sesame seeds—tossed with sesame vinaigrette. A gold serving spoon rests on the side of the bowl.

Perfect Pairings


  • Sweet Chilli Chinese Sticky Chicken

    Sweet Chilli Chinese Sticky Chicken

  • Baked or Barbecued Sticky Glazed Ribs

    Baked or Barbecued Sticky Glazed Ribs

  • Grilled Chicken Thighs and Legs

    Grilled Chicken Thighs and Legs

A close-up of a vibrant Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, sliced almonds, and sesame seeds, all tossed in a flavorful sesame vinaigrette on a white plate.

Recipe

Asian Roasted Broccoli Salad

This Asian roasted broccoli salad is bold and crunchy with a sweet, savory sesame vinaigrette. It’s got crispy edges, fresh veggies, and a burst of flavor in every bite.
No ratings yet
Print
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Serves 4

Ingredients

For the roasted broccoli:
  • 1 large head of broccoli (about 5–6 cups, cut into bite-sized florets)
  • 2 tablespoons olive oil or avocado oil
  • Salt and pepper (to taste)
For the salad:
  • 2 cups shredded green cabbage (or napa )
  • ½ cup shredded carrots
  • ½ cup thinly sliced red bell pepper
  • ¼ cup thinly sliced green onions
  • ¼ cup chopped fresh cilantro
  • ¼ cup roasted peanuts (or cashews)
  • 1 tablespoon toasted sesame seeds
Hoisin-Sesame Vinaigrette
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice (or more to taste)
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon finely grated ginger
  • 1 small clove garlic (finely grated)
  • 1 tablespoon neutral oil (like avocado or grapeseed)
  • Pinch of red pepper flakes (optional)

Instructions

  • Preheat oven to 425°F/218°C. Toss broccoli florets with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 20 minutes, flipping halfway through, until browned and crispy. Cool slightly.
  • In a small bowl or jar, whisk together hoisin sauce, rice vinegar, lemon juice, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil until smooth and emulsified. Taste and adjust acidity or sweetness to your liking.
  • In a large bowl, toss roasted broccoli with shredded cabbage, carrots, bell pepper, green onions, and cilantro. Drizzle with the vinaigrette and toss gently to coat.
  • Sprinkle with peanuts or cashews and sesame seeds. Serve immediately or chill for up to 1 day (add nuts just before serving for crunch).

Tips

Erren’s Top Tips

Cut the broccoli evenly.
Try to keep your broccoli florets similar in size so they roast evenly. Smaller florets = more crispy edges!
Use parchment paper.
It helps prevent sticking and encourages that nice golden-brown finish on the broccoli without burning.
Don’t skip flipping the broccoli.
Flipping halfway through roasting gives you that even crispiness on both sides—and avoids any sad, soggy pieces.
Chill the veggies, not the dressing.
If you’re prepping ahead, store the chopped veggies and roasted broccoli in the fridge, but keep the vinaigrette separate to keep everything crisp and fresh when tossing.
Taste and tweak your dressing.
This vinaigrette is super adaptable. Add a bit more lemon juice if it feels too sweet, or a splash of soy sauce if it needs more salt.
Add nuts last.
Sprinkle the nuts and sesame seeds right before serving to keep them crunchy and full of texture contrast.
Want to bulk it up?
Toss in cooked quinoa, shredded chicken, or edamame for a more filling meal version of this salad.

Storage & Freezing Instructions

Fridge:
This salad holds up well in the fridge for about 1 day after tossing with the vinaigrette. If you want to meal prep, store the roasted broccoli, fresh veggies, and dressing separately, and combine them just before serving. Always wait to add the nuts and sesame seeds until the last minute to keep that perfect crunch.
Freezing:
This recipe does not freeze well. The veggies will lose their texture and the vinaigrette can separate when thawed. If you’re looking to prep ahead, focus on pre-roasting the broccoli and chopping your veggies to store in the fridge for a few days.
Show Nutrition Hide Nutrition

Nutrition

Calories: 264 | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 270mg | Potassium: 805mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4830IU | Vitamin C: 189mg | Calcium: 136mg | Iron: 2mg
Created by Erren Hart
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Colorful Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, peanuts, cabbage, fresh herbs, and a sprinkle of sesame seeds, served in a white bowl with gold serving utensils and finished with sesame vinaigrette.

FAQs

Can I make this Asian broccoli salad ahead of time?

 Yes! Just keep the dressing and toppings separate until you’re ready to serve. Everything else can be chopped and stored in the fridge for up to 2 days.

Can I use store-bought dressing instead?

 You can! Look for an Asian-style sesame or hoisin vinaigrette. But honestly, the homemade one comes together fast and tastes way better.

Is this salad served warm or cold?

 Either works! I love it slightly warm when the broccoli is fresh from the oven, but it’s also super delicious chilled for a meal-prep lunch.

What protein can I add to this salad?

 Shredded chicken, crispy tofu, grilled shrimp, or even a jammy egg would all be amazing additions for extra protein.

Can I use frozen broccoli?

 Fresh is best for roasting, but if you’re in a pinch, you can use frozen. Just thaw it completely, pat it dry, and roast at a higher heat to reduce moisture.

What’s a good substitute for hoisin sauce?

 If you don’t have hoisin, try teriyaki sauce or a mix of soy sauce and a little brown sugar as a quick sub. It won’t be exact, but it works in a pinch!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:




A woman with long dark hair and a dark blue shirt is smiling while leaning on a kitchen counter. In front of her are a plate of pasta and a cutting board with chopped herbs. A potted plant, a cooking pot, and a marble backsplash are in the background.

Welcome

Thank you for visiting Erren’s Kitchen! Here you will find a collection of easy & delicious recipes made with fresh, simple ingredients.

MORE ABOUT ERREN

FOLLOW ON SOCIAL!

Don’t forget to tag me on social @ErrensKitchen to be featured!

  • Facebook
  • Instagram
  • Pinterest
  • X

Win a $100!

Join the Made with Erren Challenge for a chance to win an Amazon gift card!

Find Out More

Trending


  • Best EVER Potato Wedges

    Best EVER Potato Wedges

  • Seriously, The Best Broccoli of Your Life

    Seriously, The Best Broccoli of Your Life

  • The Best Fettuccine Alfredo of Your Life

    The Best Fettuccine Alfredo of Your Life

  • Easy Homemade Tomato Sauce

    Easy Homemade Tomato Sauce

  • Award Winning Banana Bread

    Award Winning Banana Bread

  • Crispy Roasted Potatoes

    Crispy Roasted Potatoes

Reader Favorites


  • Easy Chocolate Chip Cookies

    Easy Chocolate Chip Cookies

  • The Best Brussels Sprouts of Your Life

    The Best Brussels Sprouts of Your Life

  • Ultimate Orange Cake

    Ultimate Orange Cake

  • Fudgy Chocolate Chip Brownies

    Fudgy Chocolate Chip Brownies

Quick
Desserts
Dinner
Comforts
Poultry
Pasta
Meat
Seafood
Sides

Favorite Recipes from 2024

These posts were seen over 4.5 million times!

  • The Best Brussels Sprouts of Your Life

    The Best Brussels Sprouts of Your Life

  • Seriously, The Best Broccoli of Your Life

    Seriously, The Best Broccoli of Your Life

  • Quick & Easy Chinese Noodle Soup

    Quick & Easy Chinese Noodle Soup

  • Quick & Easy Spaghetti Bolognese

    Quick & Easy Spaghetti Bolognese

  • Donut Glaze Recipe

    Donut Glaze Recipe

  • Crispy Roasted Potatoes

    Crispy Roasted Potatoes

Still hungry?

Subscribe to my Newsletter for all my latest recipes!

All Recipes
Dinner Ideas
Conversion Guide
Quick & Easy
Erren hart of Erren's Kitchen leaning on a kitchen island.

About your Chef

I’m Erren, I have a passion for cooking and baking from scratch to create simple, nourishing, delicious recipes made with fresh ingredients, free from artificial additives and preservatives you find in prepackaged foods.

Meet Erren
Life Updates
  • Facebook
  • Instagram
  • Pinterest
  • X
Contact
Work with Me
Privacy Policy
Disclaimer

© All Rights Reserved. Brand by MRD. Site by OC.

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required