Name: Vibrant Broccoli Salad with Edamame, Purple Cabbage, and Sesame Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 4 cups broccoli florets, chopped; 1 cup purple cabbage, shredded; 1 cup carrots, shredded; 1 cup edamame, shelled; 1/2 cup green onions, sliced; 1/4 cup bell pepper, thinly sliced; 2 tbsp sesame seeds, toasted; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 1 tsp garlic, minced; 1 tsp ginger, grated

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Introduction

This vibrant Broccoli Salad is a perfect combination of crunchy vegetables and a flavorful Asian-inspired dressing. It’s easy to make, colorful, and packed with nutrients, making it a great side dish or light meal.

A close-up view of a colorful salad showing a mix of bright green broccoli florets and large light green edamame beans spread across the surface. Thin orange carrot strips and pieces of purple cabbage add contrast throughout the dish. Green onion slices are scattered on top, while a dark glossy dressing is drizzled over the salad, giving it a shiny texture. White sesame seeds are sprinkled over everything, adding small whitish spots to the image. The salad rests on a white marbled surface, enhancing the vivid colors of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups broccoli florets, chopped
1 cup purple cabbage, shredded
1 cup carrots, shredded
1 cup edamame, shelled
1/2 cup green onions, sliced
2 tbsp sesame seeds, toasted
1/4 cup bell pepper, thinly sliced

For the Dressing

3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp garlic, minced
1 tsp ginger, grated

Instructions

Step 1: Chop 4 cups of broccoli florets into bite-sized pieces to create the crunchy base of your salad.
Step 2: Shred 1 cup of purple cabbage finely for vibrant color and added crunch.
Step 3: Shred 1 cup of carrots to bring a sweet, crisp texture to the mix.
Step 4: Add 1 cup of shelled edamame for a protein boost and a fresh green hue.
Step 5: Slice 1/2 cup of green onions to add a fresh, zesty kick.
Step 6: Thinly slice 1/4 cup of bell pepper for a pop of color and extra crunch.
Step 7: Toast 2 tablespoons of sesame seeds in a dry skillet over medium heat until golden and fragrant, then set aside.
Step 8: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey or maple syrup, 1 teaspoon minced garlic, and 1 teaspoon grated ginger to make the dressing.
Step 9: In a large bowl, combine all the prepared vegetables and edamame. Drizzle the dressing over and toss until everything is well coated.
Step 10: Sprinkle the toasted sesame seeds on top and gently toss one last time before serving.

Tips & Variations

For added crunch and protein, try tossing in some chopped almonds or cashews.
Swap edamame with chickpeas or green peas if preferred.
Use tamari instead of soy sauce for a gluten-free option.
Add a splash of lime juice for extra brightness in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended as the salad is best enjoyed fresh and crunchy.

How to Serve

A white bowl filled with a colorful vegetable salad is shown on a white marbled surface. The salad has several layers starting with bright green broccoli florets and mixed dark purple shredded cabbage. On top are layers of light orange shredded carrots and bright green edamame beans scattered throughout. The salad is garnished with chopped green onions and white sesame seeds, with a dark, glossy sauce drizzled over the top, adding a shiny texture to the fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare all the ingredients in advance but it’s best to keep the dressing separate and combine them just before serving to maintain the crispness.

Is this salad suitable for vegans?

Absolutely! Use maple syrup instead of honey to keep it vegan-friendly, and check that your soy sauce is vegan as well.