Charred Broccoli Chili Crisp Salad

Name: Charred Broccoli Chili Crisp Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Chinese, Asian
Ingredients: 2 heads broccoli, cut into florets; 1 tablespoon sesame oil, plus more for dressing; 1 tablespoon oil; 1 bunch radishes; 1/2 cup rice vinegar; 1/2 cup water; 2 tablespoons sugar; pinch chili flake; about 2 cups mung bean sprouts; 2 scallions, sliced thin; 1/4 cup chopped cilantro; 2 tablespoons chili crisp of choice; 1 tablespoon pickled ginger, chopped; 1 tablespoon toasted sesame seeds; 1 lime

1 step

Prep:20minCook:5min

Charred broccoli pairs with spicy chili crisp, refreshing pickled radishes and plenty of herbs in the perfect salad.

Updated at: Wed, 16 Aug 2023 16:52:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories169.5 kcal (8%)

Total Fat10.9 g (16%)

Carbs17.2 g (7%)

Sugars10 g (11%)

Protein4 g (8%)

Sodium84.2 mg (4%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 headsbroccoli

cut into florets

1 tablespoonsesame oil

plus more for dressing

1 tablespoonoil

1 bunchradishes

½ cuprice vinegar

½ cupwater

2 tablespoonssugar

chili flake

2 cupsmung bean sprouts

2scallions

sliced thin

¼ cupcilantro

chopped

2 tablespoonschili crisp

1 tablespoonpickled ginger

chopped

1 tablespoontoasted sesame seeds

1lime

Instructions

Step 1

-Set your oven to broil on high and line a sheet pan with foil. -Cut the broccoli into florets and toss with 1 tablespoon of sesame oil and 1 tablespoon of neutral oil such as canola. Sprinkle with salt, then dump the broccoli on the sheet pan. Broil on high for 3-5 minutes, checking every minute or so. You want the broccoli to have some browned and charred bits, but still have a bite to it. Remove from oven and cool. -To pickle to radishes, wash them well then cut into quarters. Place the cut radishes, water, vinegar, sugar, chili flake and a generous pinch of salt into a pot and place it over medium high heat. Bring the mixture to a boil then turn it off and allow to cool completely. These can be made well in advance and stored in a glass jar or other air tight container. -To finish, arrange the bean sprouts on the bottom of a large bowl then top with the broccoli and plenty of pickled radishes. -Sprinkle with the cilantro, scallion and sliced pickled ginger, then drizzle over the chili crisp, another tablespoon of sesame oil. -Just before serving, squeeze over the juice of 1 lime and sprinkle with the toasted sesame sesame seeds and enjoy!