Chinese-Style Broccoli Salad

Chinese-Style Broccoli Salad


"This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!"

Ingredients {{adjustedServings}} servings 188 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2205 mg
  • 88%

Based on a 2,000 calorie diet

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  1. Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.
  2. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
  3. In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!
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Reviews 71

  1. 90 Ratings

Sarah Jo

I like to make this broccoli when I'm making an "asian" themed dinner. You can make this lighter and lower in salt by eliminating all the extra salt called for in this recipe as the light soy sauce provides all the salt the recipe needs. Two tablespoons of sesame oil was way too much for us the first time I made it, so I'll usually add a teaspoon at a time until I get to the right taste. Rice wine vinegar is also good used in place of the regular white vinegar, if you have that on hand. I like to add either toasted sesame seeds or chopped roasted peanuts and a touch crushed red pepper for added flair. My kids aren't much for broccoli but they'll eat this up willingly without complaint. It's all about trying what works for your family and making it good for who you're feeding. NOTE: Using the dressing for this recipe and substituting broccoli slaw works well for this recipe, too. GREAT for making wraps with cold teriyaki pulled pork.


This was a treat – a flavorful, colorful and healthy treat. I don’t like my *cooked* vegetables crunchy, so I increased the cooking time to about 3-4 minutes. I adjusted the seasonings somewhat to suit my own tastes which I believe we always should do. Keeping the amount of soy sauce the same, I reduced the vinegar, oil and sugar by half - I prefer it that way, but won't fault the recipe as this is purely subjective. As for the sesame oil, the type wasn’t specified, so I used regular sesame oil and then the tiniest dribble of the fragrant and potent toasted sesame oil. I garnished it with toasted sesame seeds and served it at room temperature. Broccoli never tasted so good.


Instead of boiling the broccoli, I steamed it for about 4 minutes, until crisp-tender (which means I didn't use the 2 T of vegetable oil and 1 T salt). The whole recipe was simple and delicious. My 38 month old asked for seconds!