Broccoli Salad With Garlic and Sesame
Updated June 30, 2025
- Total Time
- 10 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons red wine vinegar
- 1teaspoon kosher salt, more to taste
- 2heads broccoli, 1 pound each, cut into bite-size florets
- ¾cup extra virgin olive oil
- 4fat garlic cloves, minced
- 2teaspoons cumin seeds
- 2teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
Nutritional analysis per serving (8 servings)
232 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- Step 2
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Private Notes
Comments
I've made this over and over. I use 1/4 c olive oil. I have no idea why the recipe calls for 3/4 c, which leaves you with broccoli swimming in oil.
I've made this twice, the first time I didn't have cumin seeds and used a tsp of cumin powder. I liked that much better. I also used less olive oil, but put in an extra TBSP of sesame oil...and I added a finely diced shallot. VERY popular both times :)
Followed Figaro's advice and used grape seed oil but used 1/3 cup and 2 teaspoons of rice wine vinegar. We love garlic and used 6 cloves. Also, a used a full tbs of cumin seeds. First I toasted them lightly then cracked them (few whacks with a pestle). With the cumin, I added whole a half tsp of whole peppercorns, lightly toasted and cracked.
Another idea I want to try is to use the mortar and pestle to grind the red pepper flakes a bit. Makes less of an impact for those not into them.
I have made this several times and each time it has been great -it gets better every day it sits in the fridge marinating! I have made some adjustments to the oil and vinegar ratios each time and my favorite version has been to double the vinegar AND halve the oil. I also use VERY little red pepper because my kids don’t like it but my husband just adds heat to his own serving.
I followed the recipe but found it to be WAY too salty. otherwise, very good.
This was very ordinary and I wouldn’t make it again. Not much flavour at all, above comments suggest a LIT of tweaks to make it inspiring, this won’t be on my list to make again.