Asian Broccoli Salad with Tangy Chili-Garlic Dressing



  1. 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
  2. 2 tablespoons extra-virgin olive oil
  3. Sea salt
  4. 1 cup julienned carrots
  5. 1 cup julienned daikon
  6. 3 tablespoons thinly sliced scallions
  7. 2 tablespoons unrefined sesame oil
  8. 1 large clove garlic, thinly sliced
  9. 1 red jalapeno, thinly sliced
  10. 2 tablespoons brown rice vinegar
  11. 2 teaspoons tamari
  12. 1 teaspoon toasted sesame oil
  13. 1 tablespoon black sesame seeds, plus more for garnish


  1. Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper.
  2. Toss to combine, and spread out in a single layer.
  3. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more.
  4. Remove from the oven, and set aside to cool.
  5. Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat.
  6. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes.
  7. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds.
  8. Stir well to combine.
  9. Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine.
  10. Divide between 2 bowls, and drizzle with dressing.
  11. Sprinkle with toasted sesame seeds, and serve immediately.