Broccoli Salad With Garlic and Sesame

By Melissa Clark

Updated June 30, 2025

Broccoli Salad With Garlic and Sesame
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
10 minutes, plus marinating
Rating
5(5,444)
Comments
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This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again.

Featured in: Garlicky Sesame-Cured Broccoli Salad

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Ingredients

Yield:6 to 8 servings
  • 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.
Ingredient Substitution Guide
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

  1. Step 1

    In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

  2. 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.

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Ratings

5 out of 5
5,444 user ratings
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Comments

NP

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.

viki

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 :)

Scott

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.

Avery

I parboiled the broccoli for 30 seconds, and also cut down on the oil. It was delicious as written, but next time I'm thinking to add some diced shallot along with the garlic.

Chi Ed

This recipe has become a new favorite at my house. Very easy. Delicious.

Robbo

only used 75ml of olive oil, that's more than enough.

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