Bang Bang Broccoli Salad Recipes
A crisp, colorful broccoli salad tossed in a creamy sweet-heat “bang bang” dressing. Fresh, crunchy, and ready fast.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb broccoli florets cut into bite-size pieces
- 1.5 tbsp neutral oil such as avocado or canola
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 2 cup shredded red cabbage
- 1.5 cup shredded carrots
- 0.5 cup sliced green onions
- 0.5 cup chopped fresh cilantro
- 0.5 cup roasted peanuts, chopped plus extra for topping
- 1 tbsp toasted sesame seeds for garnish
- 0.75 cup mayonnaise or half mayo, half Greek yogurt
- 0.5 cup sweet chili sauce
- 1.5 tbsp sriracha reduce for milder heat
- 1.5 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tbsp fresh lime juice
- 2 tsp minced garlic
- 1 tsp toasted sesame oil optional, for depth
Instructions
Preparation Steps
- Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
- Toss broccoli with neutral oil, salt, and pepper. Spread in a single layer on the pan.
- Roast until edges are browned and crisp-tender, 15–18 minutes. Cool 5 minutes.
- Whisk mayonnaise, sweet chili sauce, sriracha, rice vinegar, soy sauce, honey, lime juice, garlic, and sesame oil until smooth.
- Combine cabbage, carrots, green onions, cilantro, and peanuts in a large bowl.
- Fold in roasted broccoli. Add dressing a bit at a time and toss to coat.
- Taste and adjust salt, heat, or acidity. Sprinkle with sesame seeds and extra peanuts to serve.
Notes
Make it a meal: add chilled shrimp or shredded rotisserie chicken. For extra crunch, toss in crispy wonton strips right before serving. Leftovers keep 1–2 days in the fridge; store dressing separately if you plan ahead to keep the veggies crisp.
This recipe is an original creation inspired by classic Bang Bang Broccoli Salad Recipes flavors. All ingredient ratios and instructions are independently developed.