If you’re searching for a salad that’s lively, crave-worthy, and healthy, you absolutely must try the NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic. This vibrant dish is loaded with crisp-tender broccoli, bathed in an irresistible sesame-soy vinaigrette, and finished with a dazzling shower of toasted sesame seeds. The cumin and garlic take things to another level, making every bite bold yet balanced. Whether served as a main or as a show-stopping side, it’s the kind of salad you’ll instantly want to bring to every gathering (and keep in your own fridge for sneaky forkfuls).

NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic Recipe - Recipe Image

Ingredients You’ll Need

The wonder of this salad lies in how a handful of simple, everyday ingredients come together to create something spectacular. Each element adds its own magic—extra crunch, brightness, or bold flavor—that makes the final dish so much greater than the sum of its parts.

Broccoli: Fresh, sturdy broccoli florets are the heart of this salad; aim for crisp, deeply green pieces for the best texture and color.
Olive Oil: A good-quality olive oil is worth it here, as it forms the base of your infused dressing.
Cumin Seeds: Toasted seeds bring a subtle, earthy warmth that weaves deliciously through each bite.
Garlic: Thinly sliced garlic is gently fried for aromatic, golden nibbles that infuse the entire dish.
Red Pepper Flakes (optional): Add a sprinkle for just the right amount of heat—totally customizable for your spice level.
Salt and Pepper: Don’t skimp; seasoning ties all the flavors together beautifully.
Sesame Oil: Toasted sesame oil delivers deep, nutty fragrance that makes this salad sing.
Rice Vinegar: Tangy and light, it brightens the broccoli and balances the savoriness.
Soy Sauce: A splash of umami, saltiness, and color—the backbone of an Asian-style dressing.
Honey: Just a touch to round out the briny, tangy, and spicy notes.
Toasted Sesame Seeds: For punchy, nutty crunch and a pretty finishing touch. Don’t skip this!

How to Make NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic

Step 1: Prep (and Blanch) the Broccoli

Start by cutting your broccoli into small, bite-sized florets—think about how you want them to scoop up the dressing. Bring a generous pot of salted water to a rolling boil and carefully add the florets. Blanch for just 1 to 2 minutes: you want them vibrant green and just tender, not limp. Scoop them out quickly into a big bowl of ice water; this crucial “shock” stops the cooking and locks in that color and snap. Drain well and let them dry for a bit to prevent soggy salad.

Step 2: Infuse the Olive Oil

In a small skillet on medium heat, pour in the olive oil and add the cumin seeds. Within about 30 seconds, your kitchen will smell incredible as the seeds release their aroma. Next, stir in the garlic slices and red pepper flakes (if you like a gentle heat). Keep the garlic moving and cook for 1 to 2 minutes until golden but not browned—burned garlic will taste bitter and overpowering. Once fragrant, immediately remove from heat.

Step 3: Whisk Up the Dressing

Set out your big mixing bowl—the place where all the magic happens. Whisk together the sesame oil, rice vinegar, soy sauce, and honey until fully blended. This mixture forms the punchy, perfectly balanced vinaigrette that will soak into every nook of your broccoli florets.

Step 4: Combine and Toss

Add the cooled, well-drained broccoli to the bowl with the dressing, then pour that warm, aromatic cumin-garlic oil over everything. Toss thoroughly so the broccoli is evenly coated—don’t be shy here! Season with salt and plenty of cracked black pepper. You’ll see and smell how the flavors come together.

Step 5: Finish with Crunch

Just before serving, give this NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic its signature flourish: a generous shower of toasted sesame seeds. The contrast is delightful and takes the salad from good to great.

How to Serve NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic

Garnishes

To make this salad a true show-stopper, finish it with a bit of extra toasted sesame seeds right before serving. You could even scatter on some thinly sliced scallions or a few fresh cilantro leaves for a pop of green and an herby lift. For crunch-lovers, toss in roasted peanuts or cashews if you want to mix things up!

Side Dishes

This salad is beautifully versatile and pairs easily with so many mains. Try NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic alongside grilled salmon, baked tofu, sticky rice, or a big bowl of noodles. It cuts through rich, saucy dishes and adds brightness to heavy mains—even works as a part of a lunch spread with dumplings or flatbreads.

Creative Ways to Present

Don’t limit yourself to just bowls! Scoop this salad onto lettuce leaves for crunchy wraps, or stuff it into grain bowls for a hearty lunch. Serve as a topping for avocado toast, or add to wraps and sandwiches for an unexpected, flavor-packed crunch. NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic shines wherever you put it.

Make Ahead and Storage

Storing Leftovers

NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic only gets better as it sits in the fridge. Store any leftovers in an airtight container and keep them chilled for up to 3 days. The flavors develop even more overnight, so don’t hesitate to prep ahead for easy lunches or meal prep snacks!

Freezing

While theoretically possible, freezing isn’t recommended for this salad. The blanched broccoli can lose its lovely crispness and become watery upon thawing. For best results, enjoy it fresh or refrigerated within a few days.

Reheating

This salad is best enjoyed at room temperature or slightly chilled. If your salad has gotten very cold in the fridge, let it sit out for 10 to 15 minutes before serving. There’s no need to reheat, but if you prefer a lightly warm salad, you can give it a super quick zap in the microwave—just enough to take off the chill, not enough to cook the broccoli further.

FAQs

Can I roast the broccoli instead of blanching?

Absolutely! Roasting brings out a sweet, caramelized flavor in the broccoli. Toss the florets with a little oil, spread on a baking sheet, and roast at 425°F for about 15 minutes. Use as you would in the NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic for a deeper, more robust taste.

Is this salad vegan?

Yes, it can be! The only non-vegan ingredient is honey; just swap maple syrup or agave nectar to make NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic vegan-friendly without sacrificing any deliciousness.

What type Salad

For the most balanced flavor, use regular light soy sauce, which seasons and colors the salad nicely without making it too salty. If you only have low-sodium soy sauce, taste and adjust as needed. Tamari can also be used if you need the dish to be gluten-free.

How do I toast sesame seeds?

It’s easy and takes just a couple of minutes. Add raw sesame seeds to a dry skillet over medium heat, stirring often, until fragrant and lightly golden. Watch carefully—they can burn quickly! Cool before sprinkling on your NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic.

Can I make NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic ahead of time?

Yes! This salad holds up wonderfully for up to three days when stored in the fridge. In fact, the flavors meld beautifully as it sits, making it an ideal make-ahead dish for parties, meal prep, or weekday lunches.

Final Thoughts

If you’re looking for a way to breathe new life into your salad repertoire, give NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic a try. It delivers big flavor, crunch, and satisfaction in every bite—so simple, so vibrant, and so unforgettable. Go ahead, whip up a batch, and get ready to add this one to your favorites list!

NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic Recipe