Cold Steamed Broccoli Salad with Japanese Black Vinegar Dressing
Gluten-Free, Dairy-Free, Refined Sugar-Free, Protein-Optional
This salad is my death row meal. I LOVE it with my whole heart. It’s bright, fresh, tangy, and full of umami. The cold steamed broccoli is perfectly crisp-tender, the mango adds a juicy sweetness, and the pickled ginger ties everything together with that addictive bite I can’t get enough of.
It’s my go-to weeknight dinner quick, satisfying, and full of clean, balanced flavour. You can pair it with just about any protein: tiger prawns with a drizzle of Sriracha, grilled organic chicken, miso-glazed salmon, halibut, or soy-marinated steak. It’s simple but hits every craving, every time.
Ingredients
½ sweet onion (approx. 3.5 oz / 100 g; divided for grating and mincing)
¼ cup extra virgin olive oil (or avocado oil for a lighter, neutral flavour)
3 tbsp Japanese black vinegar (kurozu) – adds a deep, mild, umami flavour. Substitute with rice vinegar if needed, but avoid Chinese black vinegar as the flavour is completely different.
1½ tbsp soy sauce (increase to 2 tbsp if using rice vinegar; substitute with tamari or coconut aminos for a gluten-free version)
4 tsp organic cane sugar or organic coconut sugar – balances the acidity of the vinegar and saltiness of the soy. You can reduce slightly to taste.
For the Salad
1 large head organic broccoli, cut into florets
2 green onions, finely chopped
1 fresh mango, diced
Organic pickled ginger, to taste (i go heavy on this it makes the salad!)
Optional protein: grilled tiger prawns with Sriracha, grilled organic chicken, miso salmon, seared halibut, or soy-marinated steak
Method
Bring a pot of water to a simmer and place a steamer basket on top. Add the broccoli and steam for 6 minutes, just until it’s tender yet still crisp and bright green. Immediately plunge it into cold water to stop the cooking and lock in that gorgeous colour. Drain well and pat dry this is key for the perfect cold salad texture.
Grate half the onion and finely mince the other half. In a bowl, whisk together olive oil, black vinegar (or rice vinegar), soy sauce (or tamari/coconut aminos), sugar, and the onion until smooth and emulsified. The flavour gets better as it sits, so you can make this ahead of time.
In a large bowl, combine the cooled broccoli, chopped green onion, diced mango, and pickled ginger. Pour the dressing over top and toss gently to coat. Taste and adjust sometimes I’ll add an extra splash of vinegar or a pinch of salt if I’m feeling bold.
Top with tiger prawns and a little Sriracha for some heat, or serve it alongside grilled chicken, salmon, or halibut. It’s one of those salads that plays well with everything.
Serving Suggestions
Serve this salad chilled for the best texture and flavour. It’s amazing as a main or side and keeps beautifully in the fridge for up to two days just store the dressing separately and toss before serving.
It’s the kind of meal that leaves you full, happy, and completely nourished simple ingredients, bold flavour, and that little hit of something special that makes healthy food crave-worthy.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist