Best 3 Garlic Broccoli Salad Recipes

Garlic Broccoli Salad: A symphony of flavors and textures, this vibrant salad combines tender broccoli florets, savory garlic, nutty Parmesan cheese, and a tangy dressing to create a dish that's both nutritious and indulgent. With no more than 10 minutes of prep time, it's a quick and easy recipe that's perfect for busy weeknights or light summer meals. Moreover, this versatile salad can be customized to suit your preferences. Fancy a bit of crunch? Add some chopped walnuts or almonds. Craving a spicy kick? Sprinkle in a pinch of red pepper flakes. And if you're feeling extra creative, experiment with different types of cheese, such as crumbled feta or Gorgonzola. The possibilities are endless!

In addition to the classic Garlic Broccoli Salad, the article also features two additional variations: a Creamy Garlic Broccoli Salad and a Broccoli Salad with Bacon and Ranch. The Creamy Garlic Broccoli Salad offers a luscious twist on the original, incorporating creamy mayonnaise and sour cream into the dressing for a velvety texture and rich flavor. The Broccoli Salad with Bacon and Ranch takes a more savory approach, adding crispy bacon bits and a creamy ranch dressing to the mix. All three recipes are incredibly flavorful and simple to prepare, making them ideal for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING

Asian Broccoli Salad with Tangy Chili-Garlic Dressing image

With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.

Provided by Amy Chaplin

Time 1h15m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 cup julienned carrots
1 cup julienned daikon
3 tablespoons thinly sliced scallions
2 tablespoons unrefined sesame oil
1 large clove garlic, thinly sliced
1 red jalapeno, thinly sliced
2 tablespoons brown rice vinegar
2 teaspoons tamari
1 teaspoon toasted sesame oil
1 tablespoon black sesame seeds, plus more for garnish

Steps:

Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

BROCCOLI SALAD WITH GARLIC AND SESAME

Broccoli Salad With Garlic and Sesame image

From Melissa Clark in the New York Times, who writes: "This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid 'cooks' the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again."

Provided by lecole54

Categories Low Protein

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 large garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons toasted sesame oil (Asian)
1/4 teaspoon crushed red pepper flakes

Steps:

1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

GARLIC BROCCOLI SALAD

Garlic Broccoli Salad image

This broccoli salad is perfect to bring to a summer grill-out or to have as a side dish with your favorite meal. Broccoli is a great source of fiber and calcium.

Provided by MissaLissa

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 head broccoli, cut into florets
1 teaspoon olive oil
¼ cup pine nuts
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pinch cayenne pepper
3 tablespoons golden raisins

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
Rinse broccoli under cold water until chilled; set aside.
Heat olive oil in a small skillet over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
Whisk rice vinegar, vegetable oil, garlic, and cayenne pepper in a large bowl.
Transfer broccoli, pine nuts, and raisins to rice vinegar dressing; toss to coat.

Nutrition Facts : Calories 140 calories, Carbohydrate 12.9 g, Fat 9.2 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 26.3 mg, Sugar 6.1 g

Tips:

Choose fresh, vibrant broccoli: Look for broccoli crowns that are deep green and tightly closed. Avoid crowns with yellowing or wilting florets.
Blanch the broccoli briefly: Blanching helps preserve the broccoli's bright green color and crisp-tender texture. Simply immerse the broccoli florets in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
Use a variety of textures: This salad benefits from a mix of textures. The broccoli provides a crunchy base, while the garlic, bacon, and almonds add contrasting textures.
Make sure the dressing is well-balanced: The dressing is a key component of this salad, so make sure it's well-seasoned and balanced. The recipe calls for a combination of mayonnaise, vinegar, honey, and Dijon mustard. You can adjust the proportions of each ingredient to suit your taste.
Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

This garlic broccoli salad is a delicious and refreshing side dish that's perfect for potlucks, picnics, and barbecues. It's also a great way to use up leftover broccoli. With its vibrant colors, crunchy textures, and tangy dressing, this salad is sure to be a hit with everyone who tries it.