Asian Roasted Broccoli Salad with Sesame Vinaigrette

2 weeks ago 34

A close-up of a vibrant Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, sliced almonds, and sesame seeds, all tossed in a flavorful sesame vinaigrette on a white plate.

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This Roasted Broccoli Salad is the perfect sidekick to any Asian-inspired feast or a refreshing, flavorful light dinner on its own!

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Servings: 4

Prep: 15 minutes

Cook: 20 minutes

Bold, savory, and just a little sweet. Roasty, toasty broccoli meets a tangy-sweet sesame vinaigrette with fresh, crunchy veggies in every bite. It’s texture heaven.

Super easy. Roast, whisk, toss. If you can chop a veggie and turn on the oven, you’re golden.

Broccoli, olive oil or avocado oil, salt, pepper, green or napa cabbage, carrots, red bell pepper, green onions, cilantro, roasted peanuts or cashews, toasted sesame seeds, hoisin sauce, rice vinegar, lemon juice, soy sauce, sesame oil, honey, ginger, garlic, neutral oil, red pepper flakes (optional).

Baking sheet, parchment paper, knife, cutting board, mixing bowl, whisk or small jar, spoon or tongs for tossing.

Don’t skip flipping the broccoli halfway through roasting! That’s how you get those crispy caramelized edges that make this salad pop.

Grab a bag of pre-cut broccoli florets and a coleslaw mix to cut your prep time way down—minimal effort, same big flavor.

No lemon juice? Lime juice works. No hoisin? Try teriyaki sauce in a pinch. No peanuts? Cashews or sunflower seeds are just as great.

A plate of vibrant stir-fried vegetables, including broccoli, red bell pepper, and shredded carrots, garnished with sesame seeds and peanuts—reminiscent of an Asian Roasted Broccoli Salad—with a fork resting on the plate.

Roasted Broccoli Salad Perfection

Salad season is in full swing here in New Jersey, and I am loving it. Give me all the crunchy veggies, bold flavors, and that perfect balance of texture and dressing. For me, a great salad needs three things: crunch, contrast, and a killer vinaigrette.

I tried this salad with raw broccoli before—nope. It was dry, tough, and didn’t blend with the other textures. A quick sauté helped a bit, but it still lacked that rich, toasty flavor. My leftover roasted broccoli that was hanging out in the fridge was the key: caramelized edges, tender insides, total flavor boost.

Toss that golden broccoli with fresh, crunchy veggies and a sweet-savory sesame vinaigrette (hello, hoisin and ginger—you’re amazing), and suddenly this Roasted Broccoli Salad becomes something special. Bright, bold, and a little bit addictive—in the best way.

A close-up of an Asian Roasted Broccoli Salad featuring roasted broccoli, sliced red peppers, carrots, green onions, peanuts, and sesame seeds in a white bowl with gold utensils, finished with a tangy sesame vinaigrette.

Ingredient Notes

A variety of fresh vegetables, oils, sauces, and spices are arranged on a white surface—perfect ingredients for an Asian Roasted Broccoli Salad or a homemade Sesame Vinaigrette.

Fresh broccoli gives the crisp crunch needed for this recipe.

While thawed frozen broccoli works in a pinch, you’ll miss out on that fresh, crisp texture. For the best results, I highly recommend using fresh broccoli. Need a time-saver? Grab some fresh, precut florets—easy and delicious!

A crunchy combo of green or napa cabbage, shredded carrots, red bell pepper, green onions, and fresh cilantro gives the salad its bright texture and vibrant flavor.

Use green or red cabbage. Swap in cucumbers, radishes, or even sugar snap peas for variety. Cilantro can be left out or replaced with Thai basil for a different herby twist.

Toasted sesame seeds and roasted peanuts or cashews give the salad a satisfying nutty bite and an extra layer of flavor.

Sunflower seeds, chopped peanuts, or slivered almonds also work well for that nutty element.

Fresh garlic and ginger are the secret flavor boosters here. They bring warmth, zing, and a bold savory edge to the vinaigrette.

Use pre-grated ginger or garlic paste if you’re short on time. Ground ginger or garlic powder can work in a pinch (start with ¼ teaspoon each), but fresh is best for that punchy flavor.

Rice vinegar and lemon juice bring brightness and help balance the sweet and savory notes in the vinaigrette.

Apple cider vinegar or lime juice can sub in if needed—just taste and adjust the sweetness accordingly.

The dressing is a total flavor bomb made with hoisin sauce, soy sauce, sesame oil, lemon juice, garlic, ginger, and a touch of honey.

Tamari or coconut aminos can replace soy sauce, miso mixed with honey works in place of hoisin, and toasted peanut or walnut oil can stand in for sesame oil.

You’ll find all of these ingredients in the international aisle of most grocery stores, or check your local Asian market for more variety and great prices.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Roast the Broccoli

Let’s start this Roasted Broccoli Salad with the star: broccoli. Toss florets with oil, salt, and pepper in a big bowl. Spread them on a parchment-lined baking sheet—don’t overcrowd—and roast at 425°F (218°C) for 20 minutes, flipping halfway. Look for golden, crispy edges and a bit of char. This step is what makes the salad magic.

the left shows raw broccoli florets spaced out, and the right shows roasted, browned broccoli, perfect for an Asian Roasted Broccoli Salad with sesame vinaigrette.

Whisk the Vinaigrette

While that broccoli’s getting all toasty and perfect, let’s mix up our sweet-savory sesame vinaigrette. In a small bowl or jar, whisk together hoisin, rice vinegar, lemon juice, soy sauce, sesame oil, honey, fresh ginger, garlic, and a splash of neutral oil. Give it a taste—add a pinch of red pepper flakes if you like a little heat, or tweak the sweetness to make it your own.

A metal whisk rests in a glass bowl containing a brown, oily, and slightly bubbly Sesame Vinaigrette mixture, viewed from above on a white background.

Toss the Salad

Now for the crunch party. In a big mixing bowl, add your shredded cabbage, carrots, red bell pepper, green onions, and chopped cilantro. Once the broccoli has cooled slightly, toss that in too. Drizzle over the vinaigrette and toss gently—get everything coated in that shiny, flavorful goodness.

A glass bowl filled with a colorful Asian Roasted Broccoli Salad featuring shredded carrots, red bell peppers, and chopped cabbage, all tossed in a savory sesame vinaigrette on a white background.

Finish It Off

Last step! Top it with roasted peanuts or cashews for salty crunch and finish with a sprinkle of toasted sesame seeds. You can serve it right away or chill it for later—just hold the nuts until right before serving so they stay crisp.

And that’s it—fresh, flavorful, and wildly craveable. This is not your average salad.

A white bowl filled with a colorful Asian Roasted Broccoli Salad—broccoli, shredded carrots, cabbage, red bell peppers, peanuts, and sesame seeds—tossed with sesame vinaigrette. A gold serving spoon rests on the side of the bowl.

A close-up of a vibrant Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, sliced almonds, and sesame seeds, all tossed in a flavorful sesame vinaigrette on a white plate.

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves 4

For the roasted broccoli:

▢ 1 large head of broccoli (about 5–6 cups, cut into bite-sized florets)
▢ 2 tablespoons olive oil or avocado oil
▢ Salt and pepper (to taste)

For the salad:

▢ 2 cups shredded green cabbage (or napa )
▢ ½ cup shredded carrots
▢ ½ cup thinly sliced red bell pepper
▢ ¼ cup thinly sliced green onions
▢ ¼ cup chopped fresh cilantro
▢ ¼ cup roasted peanuts (or cashews)
▢ 1 tablespoon toasted sesame seeds

Hoisin-Sesame Vinaigrette

▢ 1 tablespoon hoisin sauce
▢ 1 tablespoon rice vinegar
▢ 1 tablespoon lemon juice (or more to taste)
▢ 2 teaspoons soy sauce
▢ 1 teaspoon sesame oil
▢ 1 teaspoon honey
▢ 1 teaspoon finely grated ginger
▢ 1 small clove garlic (finely grated)
▢ 1 tablespoon neutral oil (like avocado or grapeseed)
▢ Pinch of red pepper flakes (optional)

Preheat oven to 425°F/218°C. Toss broccoli florets with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 20 minutes, flipping halfway through, until browned and crispy. Cool slightly.
In a small bowl or jar, whisk together hoisin sauce, rice vinegar, lemon juice, soy sauce, sesame oil, honey, ginger, garlic, and neutral oil until smooth and emulsified. Taste and adjust acidity or sweetness to your liking.
In a large bowl, toss roasted broccoli with shredded cabbage, carrots, bell pepper, green onions, and cilantro. Drizzle with the vinaigrette and toss gently to coat.
Sprinkle with peanuts or cashews and sesame seeds. Serve immediately or chill for up to 1 day (add nuts just before serving for crunch).

Erren’s Top Tips

Cut the broccoli evenly.
Try to keep your broccoli florets similar in size so they roast evenly. Smaller florets = more crispy edges!

Use parchment paper.
It helps prevent sticking and encourages that nice golden-brown finish on the broccoli without burning.

Don’t skip flipping the broccoli.
Flipping halfway through roasting gives you that even crispiness on both sides—and avoids any sad, soggy pieces.

Chill the veggies, not the dressing.
If you’re prepping ahead, store the chopped veggies and roasted broccoli in the fridge, but keep the vinaigrette separate to keep everything crisp and fresh when tossing.

Taste and tweak your dressing.
This vinaigrette is super adaptable. Add a bit more lemon juice if it feels too sweet, or a splash of soy sauce if it needs more salt.

Add nuts last.
Sprinkle the nuts and sesame seeds right before serving to keep them crunchy and full of texture contrast.

Want to bulk it up?
Toss in cooked quinoa, shredded chicken, or edamame for a more filling meal version of this salad.

Storage & Freezing Instructions

Fridge:
This salad holds up well in the fridge for about 1 day after tossing with the vinaigrette. If you want to meal prep, store the roasted broccoli, fresh veggies, and dressing separately, and combine them just before serving. Always wait to add the nuts and sesame seeds until the last minute to keep that perfect crunch.

Freezing:
This recipe does not freeze well. The veggies will lose their texture and the vinaigrette can separate when thawed. If you’re looking to prep ahead, focus on pre-roasting the broccoli and chopping your veggies to store in the fridge for a few days.

Colorful Asian Roasted Broccoli Salad with shredded carrots, red bell peppers, peanuts, cabbage, fresh herbs, and a sprinkle of sesame seeds, served in a white bowl with gold serving utensils and finished with sesame vinaigrette.

FAQs

Can I make this Asian broccoli salad ahead of time?

Yes! Just keep the dressing and toppings separate until you’re ready to serve. Everything else can be chopped and stored in the fridge for up to 2 days.

Can I use store-bought dressing instead?

You can! Look for an Asian-style sesame or hoisin vinaigrette. But honestly, the homemade one comes together fast and tastes way better.

Is this salad served warm or cold?

Either works! I love it slightly warm when the broccoli is fresh from the oven, but it’s also super delicious chilled for a meal-prep lunch.

What protein can I add to this salad?

Shredded chicken, crispy tofu, grilled shrimp, or even a jammy egg would all be amazing additions for extra protein.

Can I use frozen broccoli?

Fresh is best for roasting, but if you’re in a pinch, you can use frozen. Just thaw it completely, pat it dry, and roast at a higher heat to reduce moisture.

What’s a good substitute for hoisin sauce?

If you don’t have hoisin, try teriyaki sauce or a mix of soy sauce and a little brown sugar as a quick sub. It won’t be exact, but it works in a pinch!

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