Asian Broccoli
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2heads broccoli (1½ to 2 pounds), cut into florets, stems trimmed and cut into slices ¼-inch thick
- 2teaspoons kosher salt
- ¼teaspoon black pepper
- 1½teaspoons ground ginger
- Pinch red pepper flakes
- 3garlic cloves, smashed and peeled
- ¼cup olive oil
- 3scallions, chopped (about ¼ cup)
- ¼cup coarsely chopped fresh cilantro
- 5large fresh basil leaves, torn
- 2tablespoons coarsely chopped fresh mint
- ¼cup rice wine vinegar
- 2tablespoons fresh lime juice
- 2tablespoons olive oil
- 2teaspoons toasted sesame oil
- 1teaspoon soy sauce
- 1teaspoon fish sauce, optional
- 1teaspoon sriracha hot sauce, optional
For the Broccoli
For the Vinaigrette
Nutritional analysis per serving (6 servings)
188 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 405 milligrams sodium
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
Heat oven to 450 degrees. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
- Step 2
Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
- Step 3
Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.
Private Notes
Comments
I'd use half the salt next time.
I added peanuts to the salad.
I added about a teaspoon of sugar to cut the acidity. Next time I’ll reduce the vinegar but overall a nice zesty change for weeknight broccoli.
Herbs are nice in this dish. Still, the dressing was too acidic. In addition to reducing salt (those comments about the dish being too salty are correct), consider reducing the rice white vinegar. The optional fish sauce and sriracha should go in: they helped offset the vinegary taste and made for a more complex and enjoyable dish. I liked this enough to make it again with these notes in mind. It was super quick and easy to put together.