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    Recipes » Salad Recipes » Asian Salads

    Chinese Broccoli Salad with Sesame Sriracha Dressing

    Published: Jul 20, 2013 · Modified: Sep 1, 2020 by Marissa Stevens · 9 Comments

    Gluten FreeVegetarianVegan

    This post may contain affiliate links.

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    It happened just over a year ago. I walked up to a farmer's market stall, poked a toothpick into a shiny green stalk of a sample salad, and was smitten. It was the first time I'd tasted Chinese broccoli, also called gai-lan and kai-lan (pronounced guy-lan).

    Chinese Broccoli Salad

    I've always loved what I consider 'regular broccoli' and my favorite part is not the florets, but the peeled stalk. Chinese broccoli delivers that peeled stalk flavor without peeling and the leaves are delicious too, similar to bok choy but with more chew and the flavor of, well, broccoli. 

    chinese broccoli

    Photo Credit - Jules: Stone Soup

    If this vegetable is new to you as it was to me, have a look at this post by Jaden of Steamy Kitchen. She offers a great description of Chinese Broccoli and what to look for when you go to buy it.

    I whisked up the dressing for this salad on a weeknight and we liked it so much that I had to share it with you. There's nothing to it. You probably have the ingredients in your refrigerator. If you can't find Chinese broccoli, toss it with regular broccoli, bok choy, or most any veggie you can think of. And you can make it a meal by turning it into a Soba Noodle Bowl (swap in for Bok Choy).

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    Chinese Broccoli Salad

    Chinese Broccoli Salad with Sesame Sriracha Dressing

    Marissa Stevens
    You can make this salad a couple of hours ahead of time. Just refrigerate and toss again just before serving.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Side Dish
    Cuisine Chinese
    Servings 4 people
    Calories 115 kcal
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    Ingredients
      

    • 4 bunches Chinese Broccoli about 1 ½ pounds

    For the dressing:

    • 1 clove garlic minced
    • 2 tablespoons ponzu sauce or soy sauce if you prefer
    • 1 teaspoon sriracha sauce or more
    • 2 tablespoons toasted sesame oil

    Instructions
     

    • Fill a large bowl with water and ice. Set aside.
    • Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.
    • Heat about 1-inch of water in a large lidded pot or wok, bring to boil. Lay stems in an even layer over the boiling water and place leaves across the top. Cover and steam 3 to 5 minutes, to desired tenderness.
    • With a slotted spoon, transfer broccoli to ice bath.
    • While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and sriracha sauce in a small bowl then slowly drizzle in sesame oil, whisking constantly. Set aside.
    • Transfer cooled broccoli with a slotted spoon to a serving bowl. Pat dry with a clean kitchen towel or paper towels.
    • Drizzle dressing over broccoli and toss to coat evenly. Serve.

    Nutrition

    Calories: 115kcalCarbohydrates: 7gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 271mgPotassium: 447mgFiber: 6gSugar: 1gVitamin A: 5927IUVitamin C: 47mgCalcium: 246mgIron: 5mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. savorysaltysweet says

      July 26, 2013 at 10:35 am

      Oh, my word. This looks so good.

      Reply
    2. Eileen says

      July 22, 2013 at 9:58 am

      Ooh, this sounds great! I bet the bitter greens and hot sriracha are perfect together.

      Reply
    3. The Travelling Chopsticks says

      July 22, 2013 at 8:31 am

      Love the look of this salad! I grew up eating kai lan, but I have never thought of making it into a salad like this (isn't it funny how you get just get caught in a rut?!) I will definitely be trying this - thanks for sharing 🙂

      Reply
    4. Krista says

      July 21, 2013 at 6:07 am

      Sounds delicious - gotta find someplace that has Chinese Broccoli!

      Reply
      • Marissa says

        July 21, 2013 at 9:27 am

        That's the challenge, right? I'm surprised that it's not more commonly available. I think it's that so many haven't tried it!

        Reply
    5. Paula @ Vintage Kitchen Notes says

      July 21, 2013 at 4:38 am

      I love the idea of sriracha in the dressing. I never would´ve thought to use it with sesame oil. I have to go to the asian market one of these days and buy all those greens that I can´t find elsewhere. The thing is to use them before they wilt! I can start with this recipe!

      Reply
      • Marissa says

        July 21, 2013 at 9:25 am

        You'll love it Paula, I promise!

        Reply
    6. Lorraine @ Not Quite Nigella says

      July 21, 2013 at 3:40 am

      This is simple but gorgeous and the perfect accompaniment to a bowl of steamed rice-great job Marissa! 😀

      Reply
      • Marissa says

        July 21, 2013 at 9:23 am

        I agree! Then top each salad with a fried egg and call it dinner...

        Reply

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