Broccoli Crunch Salad (Print version)

Colorful mix of broccoli, cabbage, edamame, and carrots with a tangy dressing and toasted sesame seeds.

# 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

# Directions:

01 - Chop broccoli florets into bite-sized pieces. Shred purple cabbage and carrots finely. Thinly slice bell pepper and green onions.
02 - If using frozen edamame, cook according to package instructions, then cool and shell.
03 - In a dry skillet over medium heat, toast sesame seeds for 2 to 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, minced garlic, and grated 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 salad. Toss gently and serve immediately, or refrigerate for up to 2 days for enhanced flavor development.

# Expert Tips:

01 -
  • It tastes even better the next day, so meal prep becomes your best friend instead of a chore.
  • The contrast between tender edamame and crunchy raw vegetables keeps every bite interesting.
  • You can throw it together in less time than it takes to order takeout, yet it feels restaurant-quality.
02 -
  • Don't dress the salad until you're ready to serve it unless you like your broccoli soft and your cabbage limp—the dressing will keep your vegetables fresh for two days in a separate container if you need it to.
  • Toast the sesame seeds fresh; they'll taste stale by day three, so if you're meal prepping, keep them separate and add them each time you serve.
03 -
  • Mince your garlic and ginger finely rather than slicing them, so they distribute evenly throughout the dressing instead of lurking in chunks.
  • If your dressing tastes too acidic, add a touch more honey; too flat, add another teaspoon of sesame oil—balance is everything.
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