Ginger Scallion Broccoli Salad

Name: Ginger Scallion Broccoli Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
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

By Kay Chun

Updated April 20, 2026

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

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Ready In: 20 min
Rating: (0)
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This versatile salad sings with bright zesty ginger and lemon and is fantastic warm, cold or in between. Blanched broccoli florets are tossed in the vibrant dressing while warm, which helps the vegetable soak up all of the dressing’s tangy flavor. The most important step in this recipe is simple: You’ve got to drain the broccoli well in order to prevent excess water from thinning out and diluting the dressing. Serve the salad alongside roasted chicken, salmon or pan-fried tofu. Chop up any leftovers and toss them with beans, pasta, olive oil and grated Parmesan for a gratifying and fast lunch the next day.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.