Bring a medium pot of salted water to a rolling boil. Add the broccoli florets and blanch for 1 minute until bright green and slightly tender but still crisp. Immediately transfer the broccoli to an ice bath (bowl of ice water) to stop cooking. Drain well and pat dry with paper towels or a clean kitchen towel.

If you prefer a roasted note instead of blanching: toss broccoli with 1 tsp oil and a pinch of salt, spread on a baking sheet, and roast at 425°F (220°C) for 10–12 minutes, turning once, until charred at edges and crisp-tender. Cool slightly before using.

Cut the red bell pepper into thin strips or small dice and shred the carrot if not already shredded. Toss the prepared broccoli, red bell pepper, shredded carrot, sliced scallions, and cilantro (if using) together in a large mixing bowl.

Chilli Dressing

Make the dressing

In a small bowl or jar combine chilli garlic sauce, soy sauce, rice wine vinegar, honey (or maple), sesame oil, olive oil, lime juice, grated ginger, minced garlic, red pepper flakes (if using), salt, and black pepper. Whisk or shake vigorously until smooth and emulsified. Taste and adjust: add more honey for sweetness, more chilli sauce for heat, or a splash more vinegar for brightness.

If you want a creamier dressing variation: whisk in 1–2 tsp plain yogurt or 1 tbsp mayonnaise to the mixture until smooth (optional).

Assemble & Garnish

Combine

Pour about half of the dressing over the salad base and toss gently to coat. Taste and add additional dressing as needed — you want even coating but not soggy. Let the salad sit for 5–10 minutes at room temperature to allow flavours to marry. If made ahead, store covered in the fridge up to 24 hours; toss again before serving and add any reserved dressing if it has absorbed into the vegetables.

Finish

Just before serving, sprinkle toasted sesame seeds and crushed peanuts or cashews over the salad. Serve with lemon or lime wedges on the side for extra brightness.