Bomb Broccoli Salad by Daphne Oz

PersonalPoints™ per serving
Total Time
20 min
20 min
Raise your hand if you just can’t get enough of raw broccoli. No takers? Yeah, me neither–until I came up with this crazy salad. It’s so good! Some people have extra beer or mayo in their fridge. Our family has extra broccoli. Like, four heads too many. This salad came out of one such dire occasion when we had way too much, and it needed to be used ASAP. I decided to make a dressing out of the motley crew of assorted condiments I had in my fridge, and it ended up sort of Asian and entirely delicious.


Almond butter

2 Tbsp, at room temperature

Ginger root

1 piece(s), 1-inch, peeled and grated

Monk fruit sweetener with erythritol

1 Tbsp, optional

Chopped red hot chili peppers

1 Tbsp, cherry pepper-variety

Fresh lime juice

3 Tbsp

Extra virgin olive oil

6 Tbsp

Uncooked shallot(s)

1 medium, minced

Kosher salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Uncooked broccoli

1 head(s), large

Sesame seeds

2 Tbsp, toasted


  1. In a large bowl, whisk together the almond butter, ginger, sweetener if using, peppers, and lime juice. While continuing to whisk, drizzle in the olive oil to emulsify, then stir in the shallot. Add salt and pepper to taste. This dressing can be made a day in advance and refrigerated–the longer it sits, the more flavorful it will be, as the shallot has time to infuse it.
  2. To prepare the broccoli, remove the stems from the florets. Use a paring knife to slice off the fibrous outer layer on the stems, then finely chop the tender stalk. Finely chop the florets. The more finely chopped, the better, for more surface area to soak up the dressing!
  3. When ready to serve, add the broccoli to the dressing and toss with the sesame seeds for added crunch. Serve immediately or let sit for 20 minutes to marinate.
  4. Serving size: about 1 ½ cups


Swap honey for the monk fruit sweetener if you prefer.