Broccoli Salad With Garlic and Sesame
Updated June 29, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 10 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
Nutritional analysis per serving (6 to 8 servings)
8 grams carbs; 232 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 3 grams fiber; 274 milligrams sodium; 3 grams protein; 2 grams sugar
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've made this a couple of times and it's been good both times. I like to add a little more vinegar than specified, and the last time I used umesu (Japanese plum vinegar) instead of red wine vinegar -- I think it goes well with the sesame oil and cumin. I also had a red bell pepper that needed a home, so I roasted and chopped it and added it last. It added color and flavor and the result was a hit with my customer (wife).
I made this with high hopes it was as good as people said. First time I've been totally disappointed with a 5 star rating. My entire group of talented chefs thought it was blah. Would not recommend it.
Love the flavors and there are so many options of incorporating this into rice bowls, stir frys and salads. Thank you Melissa Clark.