Ginger Scallion Broccoli Salad
Updated April 20, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
½ cup thinly sliced scallions
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon finely grated peeled fresh ginger
1 tablespoon white miso
Salt and pepper
1 pound broccoli florets, cut into 1 ½- to 2-inch pieces
Nutritional analysis per serving (4 servings)
9 grams carbs; 168 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 356 milligrams sodium; 4 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
Bring a large saucepan of water to a boil.
- Step 2
Meanwhile, in a large bowl, combine the scallions, oil, lemon juice, ginger and miso; season with salt and pepper. Whisk until well combined, mashing the miso until it dissolves.
- Step 3
Lightly salt the boiling water, then add broccoli and cook until bright green and slightly softened, about 2 minutes. Drain well, shaking the colander to remove the excess water. Transfer broccoli to a paper towel-lined plate and drain for 5 minutes, giving it a toss to eliminate any excess water.
- Step 4
Add broccoli to the large bowl with dressing, season with salt and pepper and toss until evenly coated. Transfer to a large serving bowl and serve warm, at room temperature or cold.
Private Notes
Comments
Wouldn't steaming the broccoli allow more control over the cooking as well as avoiding the potential problem of excess water?
If you are going to boil ( I’d say blanch) the broccoli, shock it by putting the cooked broccoli in an ice water bath. This stops the cooking and keeps the green vibrant.
Why not just steam the broccoli?
I've now made this twice - first time as written, the second with a very simple lemon/olive oil dressing with a little kosher salt and pepper. Both were wonderful. I've cooked broccoli for decades and this blanching method is a revelation, similar to blanching green beans. This actually seems to allow more control than steaming and avoids that blah boiled broccoli smell steaming can produce even when the broc is not overcooked. This method seems to concentrate the flavor better. I understand the questions about whether the broccoli needs to be thrown in ice water to stop the cooking. That's what I do with green beans. But I tried it as written because of the competing value of maximizing absorption of the dressing. It did not overcook. So, over and above this specific recipe, I have a new and better method for cooking broccoli!
Made this twice. Second time I followed the recipe and didn’t use an ice bath. Recipe is better as written. Gorgeous recipe.
Dressing had great flavor, broccoli was tasty, but I blanched it for a hair too long - instead of 2 minutes, I should have drained and shocked it after 1 minute. Also, dressed it in advance, and the lemon juice made it turn a rather unattractive olive color rather than the vibrant green that it had before dressing. I wonder if I can use this dressing with raw broccoli, like my favorite broccoli salad recipe, Melissa Clark's "Broccoli Salad With Garlic and Sesame"....