Description
This Bang Bang Broccoli Salad is the ultimate upgrade to your veggie game—crispy roasted broccoli tossed in a creamy, spicy-sweet bang bang sauce and topped with a crunchy finish. It’s bold, flavorful, and guaranteed to steal the show whether served hot or chilled.
Ingredients
4 cups broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup panko breadcrumbs or crushed nuts (toasted)
⅓ cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon sriracha
1 teaspoon honey or maple syrup
1 tablespoon lime juice
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and thoroughly dry broccoli. Cut into bite-sized florets.
3. Toss broccoli in olive oil, garlic powder, salt, and pepper.
4. Spread florets on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through.
5. While roasting, whisk together mayonnaise, sweet chili sauce, sriracha, honey (or maple syrup), and lime juice until smooth. Set aside.
6. In a dry skillet, toast panko or nuts over medium heat until golden. Stir frequently and watch closely.
7. Once broccoli is done, place on a serving dish. Drizzle with bang bang sauce and sprinkle with the toasted topping. Serve immediately or at room temperature.
Notes
For extra crunch, double-toast the panko or nuts and keep them separate until serving.
To make this vegan, use vegan mayo and maple syrup instead of honey.
This salad can be served warm, room temp, or even cold—just add sauce and crunch right before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: broccoli salad, bang bang, spicy sauce, roasted vegetables