Garlic-Ginger Broccoli Salad

In her 2010 cookbook, In the Kitchen with A Good Appetite, Melissa Clark offers her recipe for Garlicky Sesame-Cured Broccoli Salad which I’ve made many times. I wanted to see what it would taste like if I fiddled with some quantities, added minced ginger and replaced red wine vinegar with rice vinegar. I like this one just as much.
579 faves
Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


Add a comment

Ingredients for 8 servings

1 Tb. rice vinegar

1½ tsp. kosher salt

8-9 C. bite-sized broccoli florets

1 C. olive oil

3 cloves garlic, minced

1½-2 tsp. minced fresh ginger

1 tsp. ground cumin

1 Tb. roasted sesame oil

Pinch of red pepper flakes

Sesame seeds, optional



In a large bowl, mix the rice vinegar and the salt. Toss in broccoli and coat well.


In a large skillet over medium heat, heat oil until it shimmers. Add garlic, ginger and cumin and cook for 1 minute. (Don’t allow garlic to burn.) Stir in sesame oil and red pepper flakes.


Pour entire mixture over broccoli. Let sit for a few hours at room temperature and serve. The longer the broccoli marinates, the more flavorful it becomes.

View instructions at
County Lines Magazine

You might also like

Asian Broccoli Salad With Sesame Ginger Dressing
Vintage Mixer
Chopped Broccoli Salad With Tahini Soy Dressing
Marla Meridith
Broccoli And Pear Salad With Ginger Yogurt Vina...
Parade Magazine
Acorn Wedges With Asian Broccoli Salad
The Dr. Oz Show
Asian Broccoli Salad
African-Spiced Broccoli-And-Cauliflower Salad
Orzo + Broccoli Pesto Salad
Sprouted Kitchen
Broccoli Crunch Salad
Spoon Fork Bacon
Greek Broccoli Salad
Cookie and Kate
Broccoli Pasta Salad
A Beautiful Mess