If you’re craving a vibrant, flavorful salad that packs a punch with every bite, then this New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame Recipe is exactly what you need in your life. This delightful dish transforms humble broccoli into a zesty, aromatic celebration of textures and tastes. The fresh crunch of broccoli meets the warm, earthy notes of cumin and the rich, nutty aroma of sesame oil, all tied together by a gentle tang of red wine vinegar. Whether you’re looking for a refreshing side or an impressive centerpiece for your next gathering, this salad’s unbeatable combination will leave everyone asking for seconds.
Ingredients You’ll Need
This recipe is wonderfully simple with just a handful of ingredients, each thoughtfully chosen to build layers of flavor and texture. The fresh broccoli provides a crisp base, while the garlic and cumin add warming spice. Sesame oil brings that unmistakable nuttiness, and the vinegar lends a subtle brightness that ties everything together beautifully.
- Broccoli florets: Fresh, large florets cut into manageable pieces create a satisfying crunch and vibrant green color.
- Red wine vinegar: Adds a perfect tang that lightly pickles the broccoli, enhancing its natural flavor.
- Salt: Essential for balancing all the flavors and helping the broccoli soften slightly during marination.
- Black pepper: Provides a gentle heat that complements the spices without overpowering the dish.
- Extra virgin olive oil: Used to gently cook the garlic and cumin, infusing the salad with depth and richness.
- Garlic cloves: Finely minced for a punch of aromatic flavor that’s mellowed by the oil.
- Cumin seeds: Toasted whole to release their toasty, earthy aroma, grounding the salad in warm spice.
- Roasted sesame oil: Adds a luscious nutty character, elevating the salad’s complexity.
- Red pepper flakes (optional): For those who love a subtle kick, a pinch goes a long way.
How to Make New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame Recipe
Step 1: “Cook” the Broccoli with Vinegar
Begin by tossing your chopped broccoli florets in red wine vinegar, salt, and black pepper. Don’t overlook this step—it’s a game changer. The vinegar gently ‘cooks’ the broccoli in a way that’s similar to ceviche, softening it just enough while imparting a beautiful tang. Let it sit for about 10 minutes to soak up those bright, pickling flavors. This initial marinating sets the stage for a salad that’s far from ordinary.
Step 2: Create the Garlic, Cumin, and Oil Infusion
While the broccoli marinates, heat the extra virgin olive oil in a small skillet over medium heat. Add the minced garlic, cumin seeds, and, if you’re feeling adventurous, a pinch of red pepper flakes. Stir continuously until the garlic turns a lovely light golden color, releasing an intoxicating aroma. Just before removing from heat, swirl in the roasted sesame oil to infuse the warm mixture with those signature nutty notes.
Step 3: Toss the Broccoli in the Spiced Oil
Now, pour the fragrant oil and spice mixture straight over your vinegar-marinated broccoli. Use a rubber spatula to toss everything thoroughly, making sure the oil mixture coats every piece. Don’t leave a drop behind—scrape the sides of the bowl to capture all the flavor. This step ensures every bite delivers a harmonious blend of textures and spices.
Step 4: Let it Marinate and Deepen in Flavor
Resting is key! Leave the salad on your counter at room temperature for at least one hour to allow the flavors to mingle. If you’re prepping ahead, refrigerate it for up to 48 hours—the salad improves the longer it marinates, with the flavors becoming richer and more integrated over time.
Step 5: Serve at Room Temperature for Maximum Flavor
When it’s time to enjoy, always serve this salad at room temperature. The warmth helps release the full aroma of cumin and garlic, making each forkful a deliciously fragrant experience. Cold temperatures tend to mute the flavors, so this little serving tip ensures your salad shines on the plate.
How to Serve New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame Recipe
Garnishes
To add an extra touch of visual appeal and textural contrast, consider sprinkling toasted sesame seeds or chopped fresh herbs like cilantro or parsley on top. A few thinly sliced red onions or slivered almonds also make beautiful garnishes that ramp up both flavor and crunch.
Side Dishes
This salad pairs amazingly well with grilled meats such as chicken or lamb, serving as a fresh and zesty counterpoint on your plate. It’s equally delightful alongside brown rice bowls, falafel wraps, or even as a bright salad to accompany a hearty pasta meal. Versatility is one of its many charms!
Creative Ways to Present
For a fun twist, serve the salad in individual glass jars layered with some crumbled feta or goat cheese for creaminess. You can also transform it into a filling for grain bowls or stuff it inside pita pockets with a dollop of yogurt. The unique flavor profile lends itself well to creative plating and presentation.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame Recipe tightly covered in the refrigerator for up to two days. The flavors continue to evolve, making it even more delicious after resting overnight.
Freezing
Freezing this salad is not recommended since the texture of broccoli changes drastically after thawing. The crisp, fresh crunch is a huge part of the appeal, so it’s best enjoyed fresh or well-chilled from the fridge.
Reheating
This salad is designed to be served cold or at room temperature, so reheating isn’t necessary. If you want to warm it slightly, do so gently to avoid wilting the broccoli or losing the vibrant flavors.
FAQs
Can I use frozen broccoli for this salad?
Fresh broccoli is ideal for this recipe to maintain that perfect crunch and bright color. Frozen broccoli tends to become mushy once thawed and won’t hold up well when tossed with the dressing.
Is it possible to make this salad vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free, making it a fantastic option for a wide range of dietary preferences without any substitutions.
How long should I marinate the salad for best flavor?
While one hour at room temperature is the minimum, the salad truly shines if left to marinate for up to 48 hours in the fridge. Just remember to bring it back to room temperature before serving.
Can I substitute the red wine vinegar with another vinegar?
Yes, you can use white wine vinegar, sherry vinegar, or even cider vinegar. Each will bring a slightly different note, but all work beautifully with the cumin and garlic.
Why is the sesame oil added at the end?
Roasted sesame oil is delicate and can lose its aroma when overheated. Adding it after cooking the garlic and cumin preserves its rich, nutty fragrance that’s essential to the salad’s signature flavor.
Final Thoughts
This New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame Recipe is a revelation in how simple ingredients can come together to create something truly unforgettable. Whether you’re a longtime broccoli fan or someone looking to eat healthier without sacrificing flavor, this salad is a must-try. It’s vibrant, easy to prepare, and brimming with personality—so don’t hesitate to make it your new favorite side or light meal! You’ll be amazed at how a humble vegetable like broccoli can sparkle with the perfect blend of spices and oils.
Print
New York Times Famous Broccoli Salad with Cumin, Garlic, and Sesame Recipe
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 1 hour 11 minutes
- Yield: 4 to 5 servings as a side dish
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and flavorful broccoli salad inspired by the New York Times, featuring a tangy vinegar marinade, aromatic cumin and garlic sauté, and toasted sesame oil. This salad is quickly marinated to achieve a ceviche-like freshness, making it a perfect healthy side dish or light snack.
Ingredients
Broccoli and Marinade
- 500g (1lb) broccoli florets, large florets halved or cut into thirds (about 3 medium or 2 large broccoli heads, totaling 1kg/2lb)
- 1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar)
- 3/4 tsp kosher or cooking salt (if using table salt, use 1/2 tsp)
- 1/4 tsp black pepper
Garlic, Spice, and Oil Mix
- 1/3 cup extra virgin olive oil
- 4 garlic cloves, finely minced (using a knife, not a crusher)
- 2 tsp cumin seeds (whole, not ground)
- 2 tsp roasted sesame oil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the Broccoli: Toss the raw broccoli florets with red wine vinegar, salt, and black pepper. Set aside for 10 minutes to allow the broccoli to lightly pickle, creating a ceviche-like texture and tanginess.
- Prepare Garlic and Spice Oil Mix: Heat the extra virgin olive oil in a small skillet over medium heat. Add the finely minced garlic, whole cumin seeds, and red pepper flakes (if using). Cook while stirring until the garlic turns a light golden color, being careful not to burn it. Remove from heat and stir in the roasted sesame oil.
- Toss Broccoli with Oil Mix: Immediately pour the warm oil mixture over the marinated broccoli. Toss thoroughly using a rubber spatula to coat all the broccoli evenly and to scrape up any flavorful oil sticking to the sides of the bowl.
- Marinate: Leave the broccoli salad at room temperature for at least 1 hour to develop the flavors. Alternatively, refrigerate it for up to 48 hours; the salad improves in flavor with time.
- Serve: For the best flavor, serve the broccoli salad at room temperature rather than cold.
Notes
- The salad tastes better as it marinates longer; refrigerate up to 48 hours for deeper flavor.
- Use whole cumin seeds for toasting to preserve texture and aromatic quality.
- Finely mince garlic by hand instead of using a crusher for better texture and flavor release.
- Roasted sesame oil adds a nutty depth; avoid substituting with raw sesame oil.
- Adjust the amount of red pepper flakes to your preferred spice level or omit if sensitive to heat.
