Ingredients
- Broccoli florets: 4 cups
- Mayonnaise: 1/2 cup
- Sweet Chili Sauce: 1/4 cup
- Rice vinegar: 1 tablespoon
- Honey: 1 tablespoon
- Sriracha sauce: 1 teaspoon (or more to taste)
- Toasted Sesame Seeds: 2 tablespoons
- Green onions, thinly sliced: 2
Instructions
- Step 1: Steam or blanch the broccoli florets for 3-5 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking and retain color. Drain well.
- Step 2: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, rice vinegar, honey, and sriracha sauce until smooth. This is your bang bang sauce.
- Step 3: In a large bowl, combine the drained broccoli florets and the bang bang sauce. Toss gently to coat evenly.
- Step 4: Add the toasted sesame seeds and sliced green onions to the salad. Toss gently to combine.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled and enjoy!
Notes
- For best flavor, let the salad chill for at least an hour – the broccoli really soaks up that bang bang goodness!
- This salad is best served cold, so reheating is not recommended; the broccoli will lose its crispness.
- Garnish with extra sesame seeds and a sprinkle of red pepper flakes for added visual appeal and a touch more heat.
- Don't overcook the broccoli; tender-crisp is key to a great texture, so watch it carefully when steaming or blanching.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American