Broccoli Salad With Garlic and Sesame
Updated June 30, 2025
- Total Time
- 10 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons red wine vinegar
- 1teaspoon kosher salt, more to taste
- 2heads broccoli, 1 pound each, cut into bite-size florets
- ¾cup extra virgin olive oil
- 4fat garlic cloves, minced
- 2teaspoons cumin seeds
- 2teaspoons roasted (Asian) sesame oil
- Large pinch crushed red pepper flakes.
Nutritional analysis per serving (8 servings)
232 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 274 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
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- Step 2
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Private Notes
Comments
I've made this over and over. I use 1/4 c olive oil. I have no idea why the recipe calls for 3/4 c, which leaves you with broccoli swimming in oil.
I've made this twice, the first time I didn't have cumin seeds and used a tsp of cumin powder. I liked that much better. I also used less olive oil, but put in an extra TBSP of sesame oil...and I added a finely diced shallot. VERY popular both times :)
Followed Figaro's advice and used grape seed oil but used 1/3 cup and 2 teaspoons of rice wine vinegar. We love garlic and used 6 cloves. Also, a used a full tbs of cumin seeds. First I toasted them lightly then cracked them (few whacks with a pestle). With the cumin, I added whole a half tsp of whole peppercorns, lightly toasted and cracked.
Another idea I want to try is to use the mortar and pestle to grind the red pepper flakes a bit. Makes less of an impact for those not into them.
This was surprisingly good and simple. I too used much less olive oil.
Having made this: I would use 1/3 cup of the oil, and double the vinegar and sesame oil. The marinating at room temp is important to the taste and texture. If you make the whole recipe (starting with two pounds of broccoli AFTER cutting and washing), you might choose to mix the broccoli with 3/4 to a cup of cooked couscous or quinoa for added texture and interest. I added significantly more salt to taste before serving, but I realize that many people are salt-averse these days!
I don’t understand the appeal of this recipe. It’s okay - but nothing I would make again. You really can’t serve this cold from the fridge - the olive oil solidifies - you really need the oil to mix back in with the vinegar or it’s overpowering (there is no sugar in this recipe). It’s made twice the dressing needed and left it to sit for several days in the fridge. Still quite crispy.