Description
This Bang Bang Broccoli Salad recipe is a bold, flavorful twist on classic broccoli salad, featuring crispy roasted broccoli tossed in a creamy, spicy bang bang sauce. Perfect as a vegetarian side or light meal, it’s packed with sweet heat and irresistible crunch. Great for weeknight dinners, meal prep, or potlucks.
Ingredients
4 cups broccoli florets
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1⁄3 cup mayonnaise
1⁄4 cup sweet chili sauce
1 tablespoon sriracha
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons sliced green onions
1 tablespoon toasted sesame seeds
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut broccoli into bite-sized florets and place them on the baking sheet.
3. Drizzle broccoli with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
4. Roast for 20–25 minutes, flipping halfway, until edges are golden and crispy.
5. In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and apple cider vinegar until smooth.
6. Taste and adjust the heat or sweetness as needed.
7. Let the roasted broccoli cool slightly before tossing with the bang bang sauce.
8. Garnish with sliced green onions and toasted sesame seeds before serving.
9. Serve warm or chilled.
10. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
This salad can be served warm, room temp, or chilled for max flexibility.
For extra crunch, add chopped peanuts or slivered almonds.
Make it vegan by swapping mayo for vegan mayonnaise and using maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg