Broccoli Crunch Salad (Printable Version)

Crunchy broccoli and edamame mix with fresh veggies and a tangy Asian dressing for a colorful dish.

# What You'll Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped into bite-sized pieces
02 - 1 cup purple cabbage, shredded
03 - 1 cup carrots, shredded
04 - 1 cup edamame, shelled
05 - 1/2 cup green onions, sliced
06 - 1/4 cup bell pepper, thinly sliced

→ Toppings

07 - 2 tablespoons sesame seeds, toasted

→ Dressing

08 - 3 tablespoons soy sauce or tamari
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon sesame oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon garlic, minced
13 - 1 teaspoon ginger, freshly grated

# Steps to Follow:

01 - Chop broccoli florets into bite-sized pieces. Finely shred purple cabbage and carrots. Thinly slice bell pepper and green onions.
02 - If using frozen edamame, cook according to package instructions. Cool completely and shell.
03 - In a dry skillet over medium heat, toast sesame seeds for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger until smooth and well combined.
05 - In a large mixing bowl, combine broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour dressing over vegetables and toss until evenly coated.
06 - Sprinkle toasted sesame seeds over the salad. Toss gently and serve immediately, or refrigerate for up to 2 days.

# Additional Tips::

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • The combination of textures keeps you interested with every bite—crispy, chewy, tender all at once.
  • It actually gets better after a day in the fridge, making it perfect for meal prep without tasting sad by Wednesday.
02 -
  • If you skip toasting the sesame seeds, the salad loses its soul—it's the difference between good and memorable, so don't rush this step.
  • Make the dressing in a separate bowl before adding it to the vegetables so you can taste and adjust; everyone's soy sauce and garlic tolerance is different.
03 -
  • Pat your vegetables dry with paper towels before combining them; excess moisture will dilute the dressing and make everything soggy.
  • If you're making this more than a few hours ahead, keep the dressing separate and add it just before serving or eating—your salad will stay crispier.
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