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recipe card broccoli salad

Broccoli Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4


  • 1 bunch broccoli 
  • 1 Tablespoon salt (for blanching)
  • 1 clove garlic, minced
  • Couple dashes ground black or white pepper
  • 1 Tablespoon toasted sesame oil
  • 1/2 teaspoon toasted sesame seeds
  • ¼ teaspoon dashi powder or msg (optional)


  1. Cut as close to the head as possible to cut off the florets.
  2. Cut the florets into bite sized pieces.
  3. Peel the stalks and then cut the stalks into similar sized pieces.
  4. Set the broccoli aside, keeping the stems and florets separate.
  5. Bring 8 cups of water to a boil over high heat.
  6. Add the salt and the broccoli stems.
  7. Boil for 2 minutes.
  8. Add the broccoli florets and cook for another minute.
  9. Drain the broccoli into a colander and give it a quick rinse so it’s not piping hot. 
  10. Let the water drain off and then put the broccoli into a mixing bowl (You can also re-use the pot instead and save yourself some washing).
  11. Add the garlic, sesame seeds, ground pepper, sesame oil, and dashi powder. Gently mix with your hands to combine. Taste and add a little more salt if needed.
  12. Pile the broccoli salad onto a serving dish and serve immediately or chill to use later. This dish is good warm, room temperature, or cold.


*This simple dish is a perfect veggie side, snack, or add-in/topping for other dishes. Store any leftovers in the fridge. It tastes equally good eaten cold or reheated gently in the microwave for a couple minutes.

Keywords: broccoli, salads, meal prep, korean banchan, sesame, msg