Broccoli Salad with Tangy Sesame Lime Dressing

When the cooler weather sets in, broccoli is one of those fall vegetables that’s in abundance. But too often, it gets stuck in the “just steam it” category. While steamed broccoli has its place, this nutrient-packed veggie can do so much more.

Broccoli is a powerhouse of nutrition—rich in vitamin C for immune support, fibre for digestive health, folate for heart health, and sulphurophane, a sulfur-rich compound that may play a role in reducing chronic inflammation.

With its full-on broccoli flavour and satisfying crunch, it’s also one of the easiest veggies to dress up with bold seasonings.

This sesame-lime broccoli salad is a perfect example. The quick blanch-and-shock method keeps the florets vibrant green and tender-crisp, while a simple dressing of lime, soy, sesame, and maple syrup adds a burst of flavour. It comes together in minutes and the veggies and dressing can be prepped ahead (toss together just before eating), making it an ideal make-ahead side dish for busy weeknights or meal prep.

Broccoli Salad with Tangy Sesame Lime Dressing

Serves 4

Ingredients

1 large head of broccoli, cut into florets, stalks peeled and chopped

1 cup (250 mL) shredded carrot

1 cup (250 mL) thinly sliced purple cabbage

¼ cup (60 mL) canola oil

2 tbsp (30 mL) lime juice

1 tbsp (15 mL) toasted sesame oil

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) maple syrup

1 tsp (5 mL) chili crisp

1 tbsp (15 mL) sesame seeds, toasted

2 green onions, thinly sliced

Directions

1. Bring a large pot of water to a boil. Add broccoli florets and chopped stalks and blanch for about 1 minute, until bright green and just tender.

2. Using a colander, quickly drain and transfer broccoli to an ice bath to stop cooking. Shake to drain well, removing as much water as possible.

3. In a small bowl, whisk together canola oil, lime juice, sesame oil, soy sauce, maple syrup, and chili oil.

4. Add the carrot and cabbage to the drained broccoli and toss with the dressing until well coated.

5. Sprinkle with sesame seeds and green onions before serving. Add more chili crisp if you like a little more heat.

Variations

Add protein: Toss in 1 cup shelled edamame or 1 package of firm tofu (cubed) for a heartier salad.

Make ahead: Blanch the broccoli, shred the carrots, cut the cabbage and make the dressing and store in the fridge separately up to a day before. Toss together up to an hour before eating, so the broccoli keeps its bright colour.