Asian Broccoli Salad

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Asian
  • Diet: Vegan


This Asian Broccoli Salad is flavorful, filling and so easy to make!


  • 45 cups finely chopped fresh broccoli
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 1/2 cups small diced cucumber
  • 1 cup shredded carrots
  • 1 cup small diced sugar snap peas
  • 1 small red bell pepper, small diced
  • 1/2 cup diced red onion
  • 1/2 cup fresh herbs, I used mint, cilantro and green onion
  • 1/2 cup wontons, sliced almonds or both


  • 1/2 cup olive oil
  • 1/2 cup rice wine vinegar
  • 3 teaspoons maple syrup
  • 3 teaspoons tamari, gluten free kind if necessary
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • Pinch of salt
  • Red pepper flakes, to taste


  1. Add all dressing ingredients to a small bowl or jar and mix until combined, set aside.
  2. Add all of the broccoli salad ingredients to a large bowl and mix.  Drizzle over desired amount of dressing and mix again until all ingredients are coated with dressing.
  3. Salad can be served immediately or refrigerated for up to 3-4 days.


If making the salad ahead of time, I would recommend not adding the dressing, wontons or almonds until ready to serve.