Asian Charred Broccoli Salad

This crunch salad is tasty straight out of the pan, and it's also delicious chilled — in the unlikely case there are leftovers!
asian charred broccoli salad
  • 4Servings


  • 3 tablespoons plus 2 tsp. peanut oil
  • 1 1/4 pounds broccoli florets
  • 1 tablespoon ponzu sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon finely chopped garlic
  • 1/2 cup cilantro leaves
  • 1/4 cup chopped honey-roasted peanuts
  • Sliced red chile


In wok or large skillet, heat 3 tbsp. oil over high. Add broccoli and cook, stirring, until crisp-tender and charred in spots, 6 to 8 minutes; season. In bowl, whisk ponzu, vinegar, garlic and 2 tsp. oil; toss with broccoli to coat. Top with cilantro, nuts and chile.