This quick Chinese Broccoli Salad is a flavorful side dish that comes together in just 15 minutes, making it perfect for busy weeknights.
Packed with fiber-rich broccoli and carrots, it’s low in carbs yet full of antioxidants and plant-based nutrients.
The garlic-ginger sauce adds healthy fats and bold flavor without excess saturated fat, making this salad not only satisfying but also a smart, everyday choice for clean eating and meal prep.
Chinese Broccoli Salad
Equipment
- 1 Medium Pot (for boiling vegetables)
- 1 Bowl with Ice Water (for blanching)
- 1 Bowl with Ice Water (for blanching)
- 1 Mixing Bowl
- 12″ Wok or Frying Pan with Lid (optional)
- Cutting Board & Knife
Ingredients
- For the Salad
- 1 head broccoli 1–1.5 lb, cut into florets
- 1 medium carrot thinly sliced
For the Garlic Sauce
- 2 –3 tbsp cooking oil
- 2 –3 garlic cloves minced
- 1 stalk green onion chopped
- 1 inch ginger finely chopped
- 2 dried chili peppers chopped and deseeded
- 1 tsp peppercorns
- 1 tsp Chinese five spice powder
- 1 –2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp Chinese aged vinegar Chen Cu
Instructions
- Prepare the Vegetables: Start by giving your broccoli and carrot a good rinse under cold running water to remove any dirt or residue. Pat them dry with a clean kitchen towel. Next, cut the broccoli into medium-sized florets—small enough to be bite-friendly but still hearty enough to hold their shape after cooking. Peel the carrot and slice it thinly, either into rounds or matchsticks, depending on your preference. Set both vegetables aside on a plate.
- Boil the Water for Blanching: Fill a medium pot with water and place it on the stove over high heat. Add about ½ teaspoon of salt and 1 tablespoon of cooking oil—this helps the vegetables retain their bright color and keeps them from sticking together. Bring the water to a rapid boil.
- Blanch the Vegetables: Once the water is boiling, gently add the broccoli florets and sliced carrots. Let them cook for 1–2 minutes, depending on how crisp or tender you like your vegetables. The broccoli should turn a vibrant green, and the carrots should be slightly softened but still have a bit of crunch.
- Shock in Ice Water: Immediately after cooking, use a slotted spoon or strainer to transfer the vegetables into a large bowl filled with ice water. This step stops the cooking process instantly, locking in the bright colors and keeping the texture crisp and fresh. After a few minutes, drain the vegetables well and pat them dry with a paper towel. Set them aside in a mixing bowl.
- Chop the Aromatics: Now it’s time to prepare the flavorful base for the sauce. Mince the garlic cloves finely. Peel the ginger and chop it into tiny pieces. Slice the green onion into thin rings. Remove the seeds from the dried chili peppers, then chop them into small pieces. Place all of these ingredients—garlic, ginger, green onion, chili peppers—into a heat-safe bowl. Sprinkle in the peppercorns and five spice powder.
- Heat the Oil: In a small saucepan, pour in 2–3 tablespoons of cooking oil and place it over medium-high heat. Allow the oil to warm until it starts shimmering and lightly smoking. Be careful not to burn it—hot but not scorched oil is the key to unlocking the aromatics’ flavors.
- Make the Sizzling Sauce: Quickly pour the hot oil over the bowl of garlic, ginger, chili, green onion, and spices. You’ll hear an exciting sizzle as the heat releases all the rich, fragrant oils from the aromatics. Stir immediately to combine everything well. Then add soy sauce, sesame oil, and Chinese aged vinegar. Mix until the sauce looks glossy and well blended.
- Combine Vegetables and Sauce: Place the blanched broccoli and carrots into a clean serving bowl. Pour the freshly made garlic sauce over the vegetables. Using chopsticks, tongs, or a large spoon, toss everything together until the veggies are evenly coated in the aromatic sauce. Make sure each floret and carrot slice soaks up the bold flavors.
- Final Touch and Serve: Taste the salad and adjust seasoning if needed—add a splash more soy sauce for saltiness or a drizzle of sesame oil for richness. For a finishing touch, sprinkle toasted sesame seeds on top (optional but highly recommended for added crunch and nutty flavor). Serve the salad warm, at room temperature, or chilled, depending on your preference.
- Enjoy Your Chinese Broccoli Salad: This crisp, refreshing, and flavor-packed salad is now ready to enjoy. It pairs beautifully with rice, noodles, or your favorite protein, but it’s also delicious as a light standalone dish.
Notes
- Blanching the broccoli and carrot keeps the vegetables crisp and preserves their vibrant color.
- Ice water is essential for stopping the cooking process and preventing soggy vegetables.
- Always pour hot oil directly over the aromatics for maximum fragrance and authentic flavor.
- Adjust chili quantity depending on your spice preference—mild or fiery hot.
- Aged Chinese vinegar adds depth, but you can substitute with rice vinegar if unavailable.
- Toasted sesame seeds make a delicious garnish with added crunch.
- Serve this salad warm, chilled, or at room temperature—it’s versatile in any setting.
- The recipe can easily be doubled for larger gatherings or meal prep.
- Use fresh ginger and garlic for the best taste—avoid pre-minced jars for this dish.
- Leftovers can be stored in the fridge and taste even better the next day as flavors deepen.
Chef’s Secrets for Perfect Results
The secret to making this Chinese broccoli salad truly shine lies in three things: blanching, shocking, and sizzling.
Blanching the vegetables for just a minute or two ensures they remain crisp yet tender.
Shocking them immediately in ice water locks in their bright color and prevents overcooking.
Finally, the sizzling technique—pouring hot oil over fresh aromatics—infuses the sauce with unbeatable depth and fragrance.
Use high-quality sesame oil and freshly ground five spice for the most authentic and bold flavor.
Serving Suggestions for Every Occasion
This salad is incredibly versatile and works well alongside a variety of dishes.
Pair it with steamed rice, fried rice, or stir-fried noodles for a balanced meal. It’s also an excellent side to grilled meats, tofu, or fish, adding freshness and a burst of flavor.
For a lighter option, enjoy it on its own as a refreshing lunch or as part of a meal-prep bowl with quinoa or brown rice.
It can also be served chilled at picnics, potlucks, or summer BBQs as a healthy alternative to heavier sides.
Storage Tips to Keep Freshness
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
The flavors often deepen overnight, making it even more delicious the next day.
Avoid freezing, as the broccoli and carrots will lose their texture and become mushy once thawed.
For the best results, keep the sauce and vegetables separate if you plan to meal-prep ahead of time—combine them right before serving for maximum freshness and crunch.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! You can blanch the vegetables and prepare the sauce up to a day in advance. Store them separately in the fridge and mix together just before serving to maintain freshness.
2. What can I substitute for Chinese aged vinegar?
If Chen Cu (Chinese aged vinegar) isn’t available, rice vinegar or even apple cider vinegar can be used as substitutes. Each offers a slightly different flavor, but they still add the necessary tang.
3. Is this recipe gluten-free?
The recipe can be gluten-free if you use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Everything else in the recipe is naturally gluten-free.
4. Can I use other vegetables instead of broccoli?
Absolutely! This recipe works beautifully with bok choy, broccolini, cauliflower, or even green beans. The same blanching and sauce method can be applied to many crunchy vegetables.
5. How spicy is this dish?
The heat level depends on how many dried chilies you use. For a mild salad, reduce or omit them entirely. For extra spice, leave in some seeds or add a drizzle of chili oil when serving.
