Recipe courtesy of Amy Chaplin

Asian Broccoli Salad with Tangy Chili-Garlic Dressing

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 35 min
  • Yield: 2 servings
With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.





  1. Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool. 
  2. Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine. 
  3. Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

Cook’s Note

The broccoli stems can be peeled and steamed as a side dish or used in soups or stir-fries. Or add them to green juice for a spicy, nutritional boost.