Buffalo Nutrition and Dietetics PLLC

at DENT Neurologic Institute

3980  Sheridan Dr. Suite 401

Amherst, NY

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© 2018 by Noelle DeSantis.

  • Noelle DeSantis, MS, RDN

Sesame Ginger Broccoli Salad



This flavorful, hearty salad can easily be the base of a meal. Thanks to a friend that recommended I make a broccoli salad for a family gathering, I have been developing different broccoli salad recipes since, and this is one of my favorites. The original quickly became a regular request by my family, but I decided to modify the mustard and garlic based version and try an Asian inspired version. It is fantastic. I like to add a protein and make this a lunch, but it also makes a great side salad.


This recipe does not require any cooking, unless you are adding a cooked protein to make it a meal. Shrimp is a great protein to add that cooks very fast, but you can add anything you like. If you are looking to add something very easy for protein that requires no cooking, try shelled edamame, steamed lentils, nuts or canned chicken.


This recipe will make 5 servings if you are having this salad as a meal, and it can serve 8 - 10 as a side salad. It is colorful and bursting with flavor. You will get 2-3 servings of vegetables, with phytonutrients from across the phytonutrient spectrum. This salad packs a whopping 12 grams of fiber, making it easy for you to reach your fiber goal for the day. It is also loaded with healthy monounsaturated and polyunsaturated fat and provides 11 grams of protein. You will get almost 50% of the daily value of vitamin A, 30% of the daily value of calcium, 15% of the daily value of iron and plenty of vitamin C. The vitamin C helps you absorb the iron from plant sources.


What you will need




For the dressing:

1/4 cup sesame oil

1/4 cup rice vinegar

1/4 cup coconut aminos

4 cloves garlic

3 Tbsp grated ginger

15 cashews, soaked in water


For the salad:

1 bunch of broccoli, chopped small

3 medium carrots, shredded

1 red bell pepper, sliced thin

1/4 head of purple cabbage, shredded

3 green onions, chopped

1/4 cup almonds, chopped


1. Combine all ingredients for the salad in a large bowl and toss to combine.


2. Drain cashews. Combine all dressing ingredients in a small blender or food processor. (I like using the ninja for this).


3. Blend until creamy (about 30 seconds), and pour over the salad.


4. Toss to coat evenly. This salad will not get soggy, so you can dress it ahead of time.


5. Enjoy!



Calories 310 / Carbohydrates 29 g / Protein 11 g / Fat 17g / Fiber 12 g / Sodium 345 mg

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