Noodle Broccoli Salad
Bright, fresh, and packed with flavor, this Noodle Broccoli Salad is the perfect fusion of wholesome vegetables and tangy Asian-inspired dressing. Featuring tender noodles tossed with crunchy broccoli, julienned carrots, crisp red bell pepper, and green onions, this colorful dish is as visually appealing as it is delicious. A simple yet vibrant dressing made with soy sauce, rice vinegar, sesame oil, and a hint of honey or maple syrup adds the perfect balance of savory and sweet, while toasted sesame seeds complete the dish with a nutty crunch. Ready in just 25 minutes, this salad is a versatile crowd-pleaser served as a healthy main, a light lunch, or a refreshing side. Plus, it’s easily customizable for vegan diets and can be enjoyed chilled or at room temperature—ideal for picnics, potlucks, or a satisfying weeknight meal.
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Recipe Information
Ingredients
- 200 grams noodles (spaghetti, rice noodles, or soba)
- 250 grams broccoli florets
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 3 stalks green onions, chopped
- 2 tablespoons sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey (or maple syrup for vegan option)
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Cook the noodles according to the package instructions. Drain them, rinse with cold water, and set aside.
Bring a pot of water to a boil. Add the broccoli florets and blanch them for 1-2 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine the cooked noodles, blanched broccoli, julienned carrot, sliced red bell pepper, and chopped green onions.
Drizzle the dressing over the salad and toss everything together until well coated.
In a small skillet over medium heat, heat the olive oil and lightly toast the sesame seeds until golden and aromatic. Remove from heat and set aside.
Season the salad with salt and black pepper to taste, and sprinkle the toasted sesame seeds on top.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving to let the flavors meld together.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 26.7 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
