Chopped Broccoli Salad {with Tahini Soy Dressing}

January 15, 2010
1 Ratings
  • Serves about 6
Author Notes

Crisp, crunchy, bite sized veggies meet creamy avocado in this chopped salad. Blanching the broccoli creates a vibrant color and a tender texture, while the carrots and red cabbage are chopped fine and are kept raw. The avocado and creaminess of the tahini dressing lend a symphony of flavor and texture to each bite. This salad is loaded with vitamins, minerals and healthy fats. Be sure to keep all of your veggies chopped small and relatively uniform in size so you get every flavor in each bite. The Broccoli Chopped Salad is versatile enough to be eaten on its own with a piece of hearty, toasty bread or it can be accompanied with any lean protein choice to make it a complete meal. You can toss it with brown rice and chunks of tofu as well. Really, anything goes! —Marla

What You'll Need
  • 1 head fresh Broccoli coarsely chopped. Keep a few inches of stem on.
  • 1 large Carrot, peeled, diced small
  • 1 cup Red Cabbage, diced small
  • 1 Avocado, diced small & tossed with a splash of Lemon Juice to prevent browning
  • Pinch salt
  • 3 tablespoons Tahini
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Mustard Seed
  • Pinch Garlic Powder
  • Pinch Black Pepper
  • 1 tablespoon minced Dried Onion
  • Handful chopped fresh Cilantro (reserve some for garnish)
  1. Prepare a large bowl of ice water.
  2. Bring a large pot of salted water to a rolling boil. Add broccoli, reduce heat to medium high and blanch for 2-3 minutes (depending on how much crunch you want.) Immediately drain the broccoli and submerge it in ice water to halt cooking.
  3. Remove broccoli from ice water and chop into small bite sized pieces.
  4. In a small bowl whisk together tahini, soy sauce, mustard seed, garlic powder, black pepper and ginger.
  5. Toss the veggies (excluding avocado) together with dressing. Add minced dried onion and avocado, toss gently and combine thoroughly.
  6. This salad is lightly dressed. Feel free to add more Soy & Tahini if you want more flavor. Enjoy!!

See what other Food52ers are saying.

  • Kt4
  • lastnightsdinner
  • Babette's Feast
    Babette's Feast
  • AntoniaJames

7 Reviews

sl(i)m May 5, 2015
Oh. I was so disappointed. Made and composed the salad according to the recipe. It is indeed a thing of beauty. But it was bland, bland, bland.... not even more ginger or soy sauce could make up for the blandness.
Kt4 April 19, 2014
I looked at the website the author has posted on her profile and found this recipe posted there. It shows "a pinch of ground ginger" in the ingredient list.
sarah P. August 9, 2013
I have a question, in the directions it says ginger but I don't see it in the ingredient list...how much ginger and should it be fresh or ground?
Lynne H. July 1, 2012
I just made this for a cookout and it is my new favorite recipe. So easy, healthy and crisp. I added a little bit of olive oil, garlic and lemon. Yum.
lastnightsdinner January 16, 2010
Beautiful. What a colorful and delicious way to eat your vegetables :)
Babette's F. January 16, 2010
Absolutely gorgeous, love the salad, love the dressing (yes, tahini is so good!) and the picture is perfect. Thanks for sharing the recipe.
AntoniaJames January 15, 2010
Now THAT's a nice looking salad. (And it's seasonal for me, too, as I can get all of the veggies at my market on Sundays.) Love all the colors, and the dressing is most appealing, too. The idea of tossing some tofu in is excellent. I'm trying this one!! Thanks for posting it. ;o)