Chilli Broccoli Salad – Full Plate Recipe

Trim and cut

Wash the broccoli and trim into bite-sized florets until you have about 6 cups. Peel the carrot and use a box grater or peeler to create thin ribbons or matchsticks. Core and finely dice the red bell pepper. Thinly slice half a red onion into half-moons. Slice the green onions thinly on the bias. Roughly chop the cilantro.

If using frozen edamame, thaw and cook according to package directions (usually boil 3–4 minutes), then drain and cool.

Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water. Add broccoli florets to the boiling water and blanch for 1 minute (for very crisp) to 1½ minutes (for slightly tender). Immediately transfer broccoli to the ice water to stop cooking and preserve bright green color. Drain well and pat dry with clean towels or spin in a salad spinner.

In a medium bowl or jar, whisk together 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp neutral oil, 2 tbsp honey, 1 tbsp fresh lime juice, 1 tbsp grated ginger, 2 minced garlic cloves and 1½ tsp chilli paste. Taste and adjust heat (more chilli paste or 1 tsp sambal) and sweetness. Stir in 1/2 tsp toasted sesame oil if using, and season with 1/4 tsp salt and 1/4 tsp black pepper. If you prefer a smoother emulsion, shake the ingredients in a tight jar for 20–30 seconds.

Reserve about 2 tablespoons of dressing if you want to serve extra on the side; otherwise plan to use all for tossing.

In a dry skillet over medium heat, add 1/2 cup sliced almonds and toast, stirring frequently, until fragrant and lightly golden (2–4 minutes). Remove from heat and set aside. In the same pan, toast 2 tbsp sesame seeds for 30–60 seconds until aromatic; watch carefully to avoid burning.

In a very large mixing bowl, combine the blanched broccoli, red bell pepper, carrot ribbons, red onion, green onions, cilantro and cooked edamame (if using). Pour the dressing over the salad and toss thoroughly to coat all pieces. Let sit for 8–15 minutes at room temperature so flavors meld; toss once midway.

Taste and adjust seasoning: add a pinch more salt, a squeeze of lime juice, or a dash more chilli paste if you want more heat. If the salad seems dry, add the reserved dressing a tablespoon at a time.

Fold in the toasted almonds and sprinkle the toasted sesame seeds over the salad. Transfer to a serving platter or individual plates. Garnish with extra cilantro, crushed red pepper flakes if you like it spicier, and optional crunchy toppings or fried shallots.

Serve with lime wedges on the side. The salad can be served immediately or refrigerated up to 4 hours; allow it to sit 10–15 minutes at room temperature before serving if chilled.