Asian Roasted Broccoli Salad

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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.

Course Dinner, Salad, Sides

Cuisine Asian

Keyword Asian salads, Asian Sweet Sesame Vinaigrette, Roasted Broccoli Salad

Prep Time 15

Cook Time 20

Servings

Calories 264

Author Erren Hart

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

US Customary - Metric

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).

Notes

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.

Nutrition