Ingredients
- Broccoli florets: 1 large head
- Mayonnaise: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Rice vinegar: 1 tablespoon
- Sriracha: 1 teaspoon (or more to taste)
- Honey: 1 tablespoon
- Cornstarch: 1 teaspoon
- Sesame seeds: 1 tablespoon
Instructions
- Step 1: Steam or blanch the broccoli florets until they are bright green and slightly tender-crisp. Immediately plunge them into an ice bath to stop the cooking process and maintain their vibrant color. Drain well.
- Step 2: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, rice vinegar, sriracha, honey, and cornstarch until smooth and well combined.
- Step 3: Add the drained broccoli florets to the bowl with the sauce and toss gently to coat evenly.
- Step 4: Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Step 5: Just before serving, sprinkle the salad with sesame seeds.
Notes
- Bang Bang Broccoli Salad is best enjoyed cold, so keep leftovers in an airtight container in the fridge for up to 2 days.
- This salad isn't ideal for reheating, but a fresh sprinkle of sesame seeds will revitalize the flavors if it sits for a while.
- Serve Bang Bang Broccoli Salad as a vibrant side dish to grilled chicken or fish, or even as a fun filling for lettuce wraps.
- For a creamier dressing that clings better, whisk the dressing ingredients together and let it sit for 10 minutes before tossing with the broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American