This no-cook broccoli salad is packed with garlic, cumin, and sesame flavour. Inspired by the New York Times, it’s easy, bold, and perfect for make-ahead meals.
I found this recipe on the New York Times and I’ve been low-key obsessed with it ever since. Why? Because it’s raw broccoli — but not in that hard, crunchy, awkward way. It’s flavourful, tender (without being cooked!), and absolutely packed with garlicky, toasty, sesame goodness.
The best part? You don’t even have to cook the broccoli. It softens slightly as it soaks in a warm, spiced oil that makes every bite better than the last. It’s the kind of salad you can prep in advance and just let it work its magic in the fridge. Make it once, and you’ll get it.
❤️ Why people will love this recipe:
Inspired by a New York Times fave – and it lives up to the hype!
No need to cook the broccoli – less fuss, more crunch
Big, bold flavour – garlic, cumin, sesame and a hint of heat
Perfect for make-ahead meals – gets better as it sits
Naturally gluten-free and vegan – crowd-friendly
Great as a side or part of a bowl meal
Minimal ingredients, maximum flavour payoff
How to make broccoli salad
- Dress the broccoli
In a large bowl, toss the broccoli florets with the red wine vinegar and salt. Set aside while you prep the oil.
- Infuse the oil
In a small saucepan, warm the olive oil over medium heat (you want it hot, but not smoking). Add the cumin seeds and garlic. Stir gently for about 1 minute — just until fragrant and golden.
- Finish the oil
Take the pan off the heat. Stir in the sesame oil and red pepper flakes (if using).
- Bring it all together
Pour the warm oil mixture over the broccoli and toss to coat. Let it sit at room temperature for at least an hour — or cover and chill overnight to deepen the flavours.
- Serve + enjoy
Serve as a side, spooned over rice or grain bowls, or straight from the bowl. Leftovers are even better the next day.
Broccoli Salad
Ingredients
2 heads of broccoli, cut into bite-size florets
1 teaspoon quality salt
1 1/2 teaspoons red wine vinegar
3/4 cup extra virgin olive oil
2 teaspoons minced garlic (or 4 garlic cloves, crushed)
2 teaspoons cumin seeds
1 tablespoon sesame oil
Pinch crushed red pepper flakes, optional
Instructions
- In a large bowl, combine the broccoli, red wine vinegar and salt. Toss to combine.
- In a saucepan, place the olive oil over medium heat – warm up but not to the point of smoking. Add the cumin and garlic. Cook, stirring, for 1 minute.
- Stir in the cumin, sesame oil and chilli flakes and remove from heat. Pour over the broccoli, and let sit at room temperature for an hour (or overnight in the fridge).
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
