Ginger Scallion Broccoli Salad

By Kay Chun

Updated April 20, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
20 min
Rating
5(416)
Comments
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This versatile salad sings with bright zesty ginger and lemon and is fantastic warm, cold or in between. Blanched broccoli florets are tossed in the vibrant dressing while warm, which helps the vegetable soak up all of the dressing’s tangy flavor. The most important step in this recipe is simple: You’ve got to drain the broccoli well in order to prevent excess water from thinning out and diluting the dressing. Serve the salad alongside roasted chicken, salmon or pan-fried tofu. Chop up any leftovers and toss them with beans, pasta, olive oil and grated Parmesan for a gratifying and fast lunch the next day. 

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Ingredients

Yield:4 servings

  • ½ cup thinly sliced scallions

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon finely grated peeled fresh ginger

  • 1 tablespoon white miso

  • Salt and pepper

  • 1 pound broccoli florets, cut into 1 ½- to 2-inch pieces

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 168 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 356 milligrams sodium; 4 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

  1. Step 1

    Bring a large saucepan of water to a boil.

  2. Step 2

    Meanwhile, in a large bowl, combine the scallions, oil, lemon juice, ginger and miso; season with salt and pepper. Whisk until well combined, mashing the miso until it dissolves.

  3. Step 3

    Lightly salt the boiling water, then add broccoli and cook until bright green and slightly softened, about 2 minutes. Drain well, shaking the colander to remove the excess water. Transfer broccoli to a paper towel-lined plate and drain for 5 minutes, giving it a toss to eliminate any excess water.

  4. Step 4

    Add broccoli to the large bowl with dressing, season with salt and pepper and toss until evenly coated. Transfer to a large serving bowl and serve warm, at room temperature or cold.

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    Ratings

    5 out of 5
    416 user ratings
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    Comments

    carmencatt

    Wouldn't steaming the broccoli allow more control over the cooking as well as avoiding the potential problem of excess water?

    Helen

    If you are going to boil ( I’d say blanch) the broccoli, shock it by putting the cooked broccoli in an ice water bath. This stops the cooking and keeps the green vibrant.

    Jenny

    Why not just steam the broccoli?

    Barbara

    I would not use additional salt when you're already adding a tablespoon of white miso. Miso is very salty. One tablespoon is has about 630 mg of salt. I'd suggest that you make the salad, taste it and if you want more salt you can add it and mix again.

    Ronjon

    Steaming broccoli can turn the florets into mush if steamed too long. I think the point of flash boiling is to keep the florets crisp. Texture in food is equally important as flavor. I made this last night as a side to Roasted Orange Chicken and I boiled for 90 seconds. Crisp, bright green, and delish!

    Jenny

    Delicious. Comes together quickly, a fun array of flavors that complement the broccoli gorgeously. A big hit at dinner. I found it easier to mix the miso into the oil, ginger and lemon juice and then add the scallions.

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