Asian Broccoli Salad

This Asian Broccoli Salad is crunchy, flavorful, and healthy! It’s great for a light lunch or summer potluck dish!

I meant to get this Asian Broccoli Salad post up a couple of weeks ago, but I didn’t realize how time-consuming moving was going to be! We’re now mostly settled, though, and I actually have some time to work, yah! I hope you all had a wonderful long weekend, and I’m so glad to be back sharing recipes with you 🙂

This Asian Broccoli Salad was inspired by my favorite crunchy broccoli salad recipe! It gets great reviews from everyone who makes it, so I’m hoping you will love this version, too.

What’s To Love About Broccoli Salad?

There’s so much to love about this broccoli salad recipe! 

• It’s packed with tons of vegetables – If vegetables are your thing, this Asian Broccoli Salad will be, too! It’s really adaptable, so you can use whatever fresh veggies you have on hand.
• It’s packed with protein – Broccoli and chickpeas add protein to this salad, making it a whole meal that will leave you full and satisfied.
• It’s the perfect potluck dish – Not that many of us are going to potlucks this summer 🙁 But eventually, we will be again, and this salad is a great side dish to bring with you.
• It’s easy to make – No cooking is required in this recipe. All you need to do is chop some fresh veggies, add in your chickpeas and wontons, and mix up your dressing. Simple, easy, and delicious!

What You’ll Need To Make This Asian Broccoli Salad Recipe

• Broccoli – I know raw broccoli isn’t for everyone, but I love it, and it makes a great healthy salad. If you don’t love raw broccoli, you could blanche it for a minute or two in hot water so it is partially cooked and easier to digest.
• Other Vegetables – I like to add some other raw vegetables for flavor and color. Here is what I added: cucumber, red onion, red pepper, carrot, sugar snap peas.  I also add a good amount of fresh herbs. I like mint, cilantro and green onion.
• Chickpeas – Chickpeas are my go-to legume when making an Asian-style meal. They don’t add tons of flavor, but they’re a nice bite and a protein source.
• Wontons or sliced almonds – These help add texture and flavor to the salad. I used both, but you could use one or the other. My 1-year-old loved eating the wontons!
• Dressing – You could use a store-bought Asian-style dressing or make your own. I made mine using a mix of oil, rice wine vinegar, soy sauce, garlic, and ginger. The recipe is below!

How To Make This Broccoli Salad

I’ve been craving so much salad this summer, and this Asian Broccoli Salad hits the spot. Our new house doesn’t have air conditioning, so I vowed to use the stove as little as possible. I love mixing together a big bowl of fresh vegetables and adding an easy homemade dressing. And then you have lunch!

1. Add all dressing ingredients to a small bowl or jar and mix until combined, set aside.
2. Add all of the broccoli salad ingredients to a large bowl and mix.  Drizzle over the desired amount of dressing and mix again until all ingredients are coated with dressing.
3. Salad can be served immediately or refrigerated for up to 3-4 days.

Have a question about this salad? Ask me in the comments, and I will get back to you ASAP.

Looking For More Healthy Broccoli Recipes?

Crunchy Broccoli Salad with Maple Mustard Dressing

Creamy Broccoli Salad with Curry Tahini Dressing

Cheezy Roasted Broccoli with Garlic

Broccoli Cheese Casserole

Asian Broccoli Salad

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• Author: She Likes Food
• Total Time: 20 mins
• Yield: 8 1x
• Diet: Vegan

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Description

This Asian Broccoli Salad is flavorful, filling and so easy to make!

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Ingredients

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• 4–5 cups finely chopped fresh broccoli
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 1/2 cups small diced cucumber
• 1 cup shredded carrots
• 1 cup small diced sugar snap peas
• 1 small red bell pepper, small diced
• 1/2 cup diced red onion
• 1/2 cup fresh herbs, I used mint, cilantro and green onion
• 1/2 cup wontons, sliced almonds or both

Dressing:

• 1/2 cup olive oil
• 1/2 cup rice wine vinegar
• 3 teaspoons maple syrup
• 3 teaspoons tamari, gluten free kind if necessary
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Pinch of salt
• Red pepper flakes, to taste

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Instructions

1. Add all dressing ingredients to a small bowl or jar and mix until combined, set aside.
2. Add all of the broccoli salad ingredients to a large bowl and mix.  Drizzle over desired amount of dressing and mix again until all ingredients are coated with dressing.
3. Salad can be served immediately or refrigerated for up to 3-4 days.

Notes

If making the salad ahead of time, I would recommend not adding the dressing, wontons or almonds until ready to serve.

• Prep Time: 20 mins
• Category: Salad
• Method: No Cook
• Cuisine: Asian