Save I discovered this salad on a Tuesday afternoon when my fridge felt mostly empty except for a bag of broccoli and some edamame I'd forgotten about. Instead of ordering takeout, I started chopping and realized how satisfying it could be to layer bright vegetables with a dressing that tasted like something from a restaurant I loved. The kitchen smelled incredible once those sesame seeds hit the hot pan, and suddenly I had something I actually wanted to eat. Now it's become my go-to when I need to feel like I'm feeding myself well without spending hours cooking.
I made this for a potluck once and watched people go back for seconds, then thirds, while the casseroles sat untouched. Someone asked for the recipe, then someone else, and suddenly I realized I'd created something that looked beautiful on a plate and tasted even better. That's when I knew this wasn't just a salad—it became the thing people asked me to bring.
Ingredients
- Broccoli florets (4 cups, chopped): The star that gives you substance and that satisfying crunch, plus you get actual nutrition without it feeling like a chore.
- Purple cabbage (1 cup, shredded): This adds color that makes people actually excited to eat a salad, and it stays crisp longer than green cabbage.
- Carrots (1 cup, shredded): Sweet undertones that balance the salty dressing beautifully.
- Edamame (1 cup, shelled): Your protein source that keeps you satisfied and adds a buttery texture.
- Green onions (1/2 cup, sliced): A little sharp bite that wakes everything up.
- Bell pepper (1/4 cup, thinly sliced): Any color works, but I love red or yellow for brightness.
- Sesame seeds (2 tbsp, toasted): Toast these yourself—it's the difference between okay and unforgettable.
- Soy sauce (3 tbsp): Use tamari if you need it gluten-free and honestly it tastes just as good.
- Rice vinegar (2 tbsp): The acidity that makes the dressing sing instead of feel heavy.
- Sesame oil (1 tbsp): Don't skip this, don't substitute it, and don't use too much or it'll overpower everything.
- Honey or maple syrup (1 tbsp): Just enough sweetness to round out the flavors.
- Garlic (1 tsp, minced): Fresh is always better here.
- Ginger (1 tsp, freshly grated): It adds warmth and a subtle zing that lingers.
Instructions
- Prep your vegetables:
- Chop the broccoli into pieces you actually want to eat, shred the cabbage and carrots, slice the bell pepper and green onions thin. Everything should feel like it belongs in one bowl together.
- Handle the edamame:
- If you're using frozen, cook them according to the package, then let them cool completely before shelling. Cold edamame are much easier to work with.
- Toast those sesame seeds:
- Put them in a dry skillet over medium heat and watch them carefully for 2 to 3 minutes, stirring constantly, until they're golden and smell amazing. The moment they smell incredible is the moment you pull them off the heat.
- Whisk the dressing:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and ginger. Whisk until it feels smooth and cohesive.
- Bring it all together:
- Toss everything into a large bowl—broccoli, cabbage, carrots, edamame, green onions, and bell pepper. Pour that dressing over and toss gently but thoroughly until every piece is coated.
- Finish and serve:
- Sprinkle the toasted sesame seeds on top and toss one more time. Serve right away if you like it warm and extra crunchy, or refrigerate it for up to two days if you want the flavors to deepen.
Save There was a moment when someone told me this salad actually made them excited about eating vegetables instead of feeling like they had to. That's when I realized this recipe had become something I genuinely care about sharing.
Building Crunch and Color
The magic of this salad lives in texture and contrast. That's why we're not cooking most of these vegetables—we want them to stay crisp and bright. The broccoli gives you substance, the cabbage adds structure, and everything else supports that. I've learned that when you respect the raw vegetables instead of trying to soften them, they taste so much better.
The Dressing Makes Everything
Honestly, I could put this dressing on plain cardboard and people would ask for the recipe. The balance between soy sauce, vinegar, sesame oil, and just a touch of sweetness creates something that tastes restaurant-quality but takes about two minutes to make. I learned this by accident once when I made a huge batch and kept tasting it while standing at the counter. It's that good.
Make It Your Own
This is actually a really forgiving salad if you want to play around. Sometimes I add sliced almonds or cashews for extra crunch, or swap edamame for chickpeas if that's what I have. You could even add tofu or grilled chicken if you want it to be more of a main course instead of a side.
- Try adding chopped almonds, cashews, or peanuts for another layer of crunch.
- Edamame can be swapped for chickpeas, lentils, or even white beans if you prefer.
- This keeps beautifully in the fridge for up to two days, making it perfect for meal prep.
Save This salad has quietly become one of those recipes that feels simple until you realize how often you're making it. It's the kind of thing that starts as a Tuesday night dinner and becomes something you want to bring everywhere.
Kitchen Questions
- → How do you toast sesame seeds properly?
Toast sesame seeds in a dry skillet over medium heat, stirring frequently for 2–3 minutes until golden and fragrant to enhance their nutty flavor.
- → Can I make this salad gluten-free?
Yes, substitute tamari for soy sauce to keep the salad gluten-free without sacrificing flavor.
- → What are some good vegetable substitutions?
You can swap edamame for chickpeas or cooked lentils and add nuts like almonds or cashews for extra crunch and protein.
- → How long can this salad be stored?
Store in the refrigerator for up to 2 days. The flavors deepen over time, making it ideal for meal prep.
- → What dishes pair well with this salad?
This fresh, crunchy salad pairs wonderfully with grilled chicken, tofu, or shrimp for a balanced meal.