Broccoli Salad With Garlic and Sesame
Updated June 29, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 10 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
Nutritional analysis per serving (6 to 8 servings)
8 grams carbs; 232 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 3 grams fiber; 274 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- Step 2
In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Private Notes
Comments
I've made this over and over. I use 1/4 c olive oil. I have no idea why the recipe calls for 3/4 c, which leaves you with broccoli swimming in oil.
I've made this twice, the first time I didn't have cumin seeds and used a tsp of cumin powder. I liked that much better. I also used less olive oil, but put in an extra TBSP of sesame oil...and I added a finely diced shallot. VERY popular both times :)
Followed Figaro's advice and used grape seed oil but used 1/3 cup and 2 teaspoons of rice wine vinegar. We love garlic and used 6 cloves. Also, a used a full tbs of cumin seeds. First I toasted them lightly then cracked them (few whacks with a pestle). With the cumin, I added whole a half tsp of whole peppercorns, lightly toasted and cracked.
Another idea I want to try is to use the mortar and pestle to grind the red pepper flakes a bit. Makes less of an impact for those not into them.
This salad is a fabulous jumping off place for your own special version. I only had 1# of broccoli, so added grated carrot, julienned red bell pepper, thinly sliced red onion. Because it was to be our main meal, in went a good-sized handful of cooked cannellini beans and some toasted flaked almonds. Made a full recipe of the dressing so there would be left-overs. SO, so good and yes, it was even better 2 days later! Had to add a pinch of salt then as the beans swallowed it all up. Def 5 stars!
I've made this a couple of times and it's been good both times. I like to add a little more vinegar than specified, and the last time I used umesu (Japanese plum vinegar) instead of red wine vinegar -- I think it goes well with the sesame oil and cumin. I also had a red bell pepper that needed a home, so I roasted and chopped it and added it last. It added color and flavor and the result was a hit with my customer (wife).
I made this with high hopes it was as good as people said. First time I've been totally disappointed with a 5 star rating. My entire group of talented chefs thought it was blah. Would not recommend it.