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Chilli Broccoli Salad Recipe
Learn how to make this quick and easy chilli broccoli salad recipe with vibrant flavors. How to cook restaurant-style spicy broccoli salad at home using simple ingredients for a healthy, delicious dish.
Prep
Cook
Serve
Kcal
- 1 large head of broccoli (about 400g), cut into small florets
- 2 tbsp vegetable oil
- 1 red chilli, finely sliced
- 2 cloves garlic, finely sliced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp toasted sesame seeds
- 2 spring onions, finely sliced on the diagonal
- 50g roasted peanuts (or cashews), roughly chopped
- Handful of fresh coriander leaves
- Handful of fresh mint leaves
- Juice of 1 lime
- Pinch of sea salt flakes
Step 1
Bring a large pot of salted water to a rolling boil. Drop in the broccoli florets and blanch for exactly 2 minutes — you want them bright green and still crunchy, not soft. Immediately drain and plunge them into a bowl of ice-cold water to stop the cooking. This keeps the colour vibrant and the texture perfectly snappy. Drain again thoroughly and pat dry with kitchen paper.Step 2
While the broccoli drains, make the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and lime juice until the honey has dissolved. Taste it — it should be a punchy balance of salty, sour, sweet, and nutty. Adjust any element to your liking.Step 3
Heat the vegetable oil in a wok or large frying pan over a high heat until it shimmers. Add the blanched broccoli florets and stir-fry for 2-3 minutes until they pick up some char and colour on the edges. Don't move them too much at first — let them sit in contact with the hot pan to get those lovely crispy, caramelised spots.Step 4
Add the sliced garlic and red chilli to the pan. Toss everything together for about 30 seconds — just long enough for the garlic to become fragrant but not long enough to burn. Burnt garlic is bitter and will ruin the dish, so keep it moving.Step 5
Pour the dressing over the broccoli and toss to coat every floret evenly. Let it sizzle in the pan for about 15 seconds, then immediately transfer to a serving bowl or plate.Step 6
Top with the chopped roasted peanuts, toasted sesame seeds, sliced spring onions, fresh coriander, and mint leaves. Finish with a pinch of sea salt flakes. Serve immediately while everything is warm and crunchy — this salad doesn't wait around well, so eat it fresh.
What ingredients are used in Spiced Broccoli Salad from this recipe?
This spiced broccoli salad uses fresh broccoli florets, red and green chillies, garlic, ginger, cumin seeds, coriander seeds, lemon juice, tamarind paste, sesame seeds, and fresh coriander for a vibrant, aromatic dish.
How to cook Spiced Broccoli Salad from this recipe at home?
Learn how to cook Spiced Broccoli Salad from this recipe by blanching broccoli for 2 minutes, then stir-frying with aromatic spices like cumin, coriander seeds, garlic, ginger, and chillies before finishing with tangy lemon juice and tamarind paste.
How long should you blanch broccoli for the perfect texture?
Blanch broccoli florets for exactly 2 minutes in boiling salted water until bright green and tender but still crisp. Immediately plunge into ice water to stop cooking and maintain vibrant colour and perfect bite.
What's the best way to toast cumin and coriander seeds for maximum flavour?
Heat seeds in oil over medium-high heat for 30 seconds until fragrant and crackling. This blooming technique releases essential oils and creates a deeper, more aromatic spice base for your dish.
Can you make this warm broccoli salad ahead of time?
This salad is best served immediately while warm for optimal texture and flavour. However, it's equally delicious at room temperature, making it suitable for meal prep or entertaining.