When you’re trying to eat healthier but want something more substantial than a leafy green salad, broccoli salad is there for you. I love the crunch and heft of broccoli, especially when it’s cut up into bite size spoonable pieces.
Some people aren’t into raw broccoli, but I love it! I always go for the raw broccoli on those vegetable platters that seem to be at every potluck/party you go to.
This is a simple broccoli salad: you have the bulk of it, raw broccoli; crunchy red onions for a bit of acidity and raw crunch, craisins for sweetness, almonds for a nutty counter point; and a sweet and tangy soy-rice vinegar-sesame dressing.
What is broccoli salad
A super hearty, filling salad full of fresh crisp raw broccoli plus a bunch of other delicious things tossed in a sweet and tangy dressing. Broccoli salad is perfect because unlike a lot of other salads, it actually gets better when it’s made ahead of time. This makes it perfect for meal prep and bbqs. I especially love THIS broccoli salad because unlike a lot of the broccoli salads out there it’s not mayonnaise or cream based making it last longer and keep better. Plus, it’s healthier!
Can you eat broccoli raw?
Yes! You can absolutely eat broccoli raw.
What about broccoli stems?
You can eat broccoli stems. In fact, they are delicious. Just use a peeler to peel off the outsides and then trim the stalks into small 1/4”-1/2” cubes.
How to cut broccoli for broccoli salad
- Give your broccoli a good wash under running water then shake it off and dry it.
- Trim off any leaves on the stalks and cut off the very bottom of the stalk.
- Trim off the florets into small, bite sized pieces.
- Peel the outer edges of the stem and discard and chop the stem into the same size pieces as the florets.
How to make broccoli salad
- Wash and chop. Give your broccoli a good wash and cut it into tiny bite size florets and drain well.
- Whisk. In a small bowl, whisk together soy sauce, rice vinegar, oil, toasted sesame oil, a pinch of sugar, and pepper to taste.
- Toss. Toss the broccoli, along with diced red onions, raisins, and almonds in the dressing.
- Chill. Enjoy right away or chill. Finish with toasted sesame seeds before eating!
How to customize broccoli salad
Feel free to add in any sort of hearty vegetables, seeds, nuts, or dried fruits like:
- carrots, cauliflower, celery, cabbage
- sunflower seeds, poppy seeds, pumpkin seeds, flax seeds, chia seeds
- pecans, hazelnuts, walnuts, macadamia, cashews, pistachio
- raisins, currents, dried cherries, dried apricots, dried blueberries, dried figs
Storage and meal prep
This salad will keep in the fridge for up to 3 days, just make sure to give it a good toss before serving. Also, if you’re planning on making it for meal prep, leave the almonds and toasted sesame seeds out and add them right before you eat.
Tips and tricks
- smaller is better – because the broccoli is raw, it’s nicer to have small bite sized spoonable pieces of broccoli. This makes sure that all of the broccoli can be dressed properly. Plus, when you scoop up the salad, you get a bit of everything in each bite.
- let it sit. letting the broccoli marinate in the dressing “cooks” the broccoli slightly. Well, technically it doesn’t cook it, but it makes it a touch softer and it becomes more flavorful and delicious.
- finish with the crunchy bits. i like to sprinkle on extra sliced almonds and toasted sesame seeds at the end so they have some crunch.
What to serve with broccoli salad
Make it for dinner and eat it with a spoon. So satisfying.
The Best Broccoli Salad
Spoonable, super healthy, and simply delicious.
The Best Broccoli Salad
Amount Per Serving
Calories 106 Calories from Fat 64
% Daily Value*
Saturated Fat 0.9g6%
* Percent Daily Values are based on a 2000 calorie diet.