Steam-In-The-Bag Broccoli Salads

Spicy Korean & Lemony Vinaigrette

When time is short and you want to add a burst of flavor to your family meals, my go-to method for whipping up a quick and tasty broccoli salad side dish never fails. With the emphasis on simplicity and convenience, all you need is a 12 oz steam-in-the-bag of broccoli, mix up the dressing, and you’re good to go! This lazy yet delicious approach embodies the idea that great food doesn’t have to be complicated.

Both of these recipes can be made ahead the day before if needed, for example, for work lunches. The flavors deepen, and they taste even better the next day as the broccoli absorbs more of the deliciousness. Everyone can enjoy them, as they are vegan, paleo, low-carb, and keto-friendly.

Robin Ward

Spicy Korean Broccoli Salad

Prepare a quick and flavorful Korean Broccoli Salad in just 15 minutes. Steam tender broccoli, coat it in a savory, spicy sauce, and finish with a sprinkle of sesame seeds. Versatile as a vibrant side dish, healthy appetizer, or light snack. Embrace the simplicity and deliciousness of this effortless recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 3

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Asian, Korean

Ingredients Method Notes

Ingredients

  

• 12-14 oz broccoli florets in a microwavable bag (see notes)
• 3-4 garlic cloves, minced
• 1 Tbsp sesame oil
• 1 Tbsp low sodium soy sauce
• 2 tsp gochugaru Red pepper flakes
• 2 tsp sesame seeds Plus a bit more for garnish (opt)
• ¼ tsp salt
• ¼ tsp ground black pepper

Method

 

1. Microwave broccoli following package instructions until it's bright green and lightly crunchy (about 1 minute less time than instructions say). The broccoli will be tender with slight resistance when pierced with a fork. Transfer it to an ice bath for 1-2 minutes, then drain and pat it as dry as possible.
2. In a large bowl, whisk together garlic, sesame oil, soy sauce, gochugaru, sesame seeds, salt, and black pepper.
3. Add the broccoli to the bowl and toss thoroughly to combine. Season to taste and optionally garnish with more sesame seeds. Serve at room temperature or chill in the fridge and serve cold.

Notes

• If you don’t have a microwavable bag, steam broccoli on the stovetop for 3-5 minutes or blanch in boiling water for 1-2 minutes. 
• Thoroughly toss the broccoli in the dressing to ensure it coats every part for even seasoning.
• I prefer the salad cold, allowing the flavors to marinate and intensify as it sits in the fridge.
• Store the salad in an airtight container in the fridge for up to 2-3 days for optimal freshness.

 

Lemony Vinaigrette Broccoli Salad

A standout vinaigrette brings zest to this broccoli dish. Olive oil, vinegar, lemon juice, lemon zest, and shallot unite to create a tangy and delightful dressing that elevates the flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Servings: 3

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

  

• 3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• ½ Tbsp lemon juice
• ½ tsp lemon zest
• ½ shallot, minced
• ¼ tsp salt
• ¼ tsp ground black pepper

Method

 

1. Cook steam-in-the-bag broccoli florets according to packages instructions minus 1 minute to retain crispy-yet tender quality for the salad.
2. Once cooked, transfer to ice bath for 1-2 minutes, then drain and pat as dry as possible. I used a colander to make this step easier.
3. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice and zest, shallot, salt and pepper. Adjust seasonings to taste.
4. Add broccoli and toss thoroughly to combine. Serve room temperature or chill in fridge to serve cold.

Notes

If you don’t have a microwavable bag of broccoli, steam broccoli for 3-5 minutes on the stovetop. You can also blanch the broccoli by submerging the florets in a pot of boiling water for 1-2 minutes.

If you want to make the salad a vegan main dish, just toss in a drained, rinsed can of chickpeas  (or the beans of your choice). Easy & delicious!

Optional mix-in ideas (to name a few):

• steamed snow peas,
• roasted sunflower seeds for crunch,
• sliced almonds,
• shredded parmesan cheese,
• or substitute lime instead of lemon juice and zest.

I

I would love to hear how you put your personal touch to either one of these recipes. Please post your comments below! Happy eating, everyone! Thanks:) Robin