Bang Bang Broccoli Salad

Save this recipe on:

Crunchy, spicy, and a little bit creamy—this Bang Bang Broccoli Salad is not your average veggie dish. Roasted to perfection and drizzled with a bold, tangy sauce, these tender florets are finished with a sprinkle of toasted breadcrumbs and chili flakes for extra texture and flavor. Whether you’re serving it as a side, appetizer, or plant-based main, this salad hits all the right notes: savory, crispy, and a little addictive.

What makes this dish so irresistible is the combination of contrasting textures and the iconic bang bang sauce—creamy, spicy, and slightly sweet. It’s a perfect recipe for anyone who wants to elevate broccoli from boring to bold. Great for quick lunches, meal prepping, or impressing guests at dinner, this is the kind of salad that earns repeat requests.

Why You’ll Love This Bang Bang Broccoli Salad

• Roasted broccoli becomes delightfully crispy and golden
• The spicy bang bang sauce adds a bold, creamy kick
• Vegan and gluten-free adaptable
• Perfect as a side dish, snack, or meal
• Great for meal prep or make-ahead lunches

---

Preparation Phase & Tools to Use

To make this Bang Bang Broccoli Salad perfectly, you’ll need a few essential kitchen tools:

• Baking Sheet: Crucial for roasting the broccoli evenly and getting that golden, crisp texture.
• Mixing Bowls: You’ll need one for tossing the broccoli with oil and spices and another for making the sauce.
• Whisk: Helps emulsify the sauce ingredients into a creamy consistency.
• Blender or Food Processor (optional): If making a homemade vegan mayo or smoother sauce.
• Spatula or Tongs: For flipping the broccoli during roasting without damaging the florets.

Each tool plays a key role in achieving the ideal texture and flavor—don’t skip them if you want that restaurant-quality result!

---

Preparation Tips

Cut the broccoli into similar-sized florets so they roast evenly. Don’t overcrowd the baking sheet; giving each piece space ensures they crisp up rather than steam. For extra flavor, massage the oil and spices into the florets with your hands before roasting. If you’re short on time, use store-bought bang bang sauce, but making your own adds a fresher, more customized flavor. Want an extra crunch? Toast your breadcrumbs with a little garlic powder before sprinkling them on top.

---

Ingredients for this Bang Bang Broccoli Salad

For the Roasted Broccoli:

• 1 large head of broccoli (or 2 medium), cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Bang Bang Sauce:

• 1/2 cup mayonnaise (or vegan mayo)
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon maple syrup or honey (optional, for balance)

Toppings:

• 1/4 cup panko breadcrumbs, toasted
• 1 teaspoon chili flakes (optional, for heat)
• 1 tablespoon chopped fresh cilantro (optional)
• Lime wedges for serving

---

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Wash and thoroughly dry your broccoli, then cut into bite-sized florets. This ensures even roasting and maximum crispness.

---

Step 2: Season the Broccoli

In a large mixing bowl, toss the broccoli florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each piece is coated evenly. Massage the seasoning into the broccoli for deeper flavor.

---

Step 3: Roast to Perfection

Spread the seasoned broccoli evenly on the prepared baking sheet. Make sure the florets are in a single layer with space between them. Roast for 20–25 minutes, flipping halfway through, until the edges are golden and crispy.

---

Step 4: Make the Bang Bang Sauce

While the broccoli roasts, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and maple syrup in a small bowl until smooth. Adjust the spice level by adding more or less sriracha according to your preference.

---

Step 5: Toast the Breadcrumbs

In a small dry skillet over medium heat, toast the panko breadcrumbs until golden brown, about 3–5 minutes. Stir frequently to prevent burning. Optional: add a pinch of garlic powder or smoked paprika for extra flavor.

---

Step 6: Assemble the Salad

Once the broccoli is roasted, transfer it to a serving plate. Drizzle generously with the bang bang sauce while the broccoli is still warm. Sprinkle toasted breadcrumbs and chili flakes over the top. Garnish with fresh cilantro and serve with lime wedges.

---

Step 7: Serve It Up

Serve immediately while the broccoli is warm and crisp. This dish works great as a side, a starter, or even as a main with some grains like rice or quinoa. It’s also excellent for meal prep—just store the components separately and assemble when ready to eat.

---

Notes

This Bang Bang Broccoli Salad is incredibly flexible—feel free to get creative with additions. Toss in shredded carrots, red cabbage, or edamame for extra color and protein. If you prefer a milder flavor, reduce the amount of sriracha or skip the chili flakes. The toasted panko topping adds a satisfying crunch, but crushed roasted peanuts or cashews work beautifully as well. Make it your own by customizing the sauce to suit your taste buds.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This causes the broccoli to steam instead of roast. Always spread the florets out in a single layer.
• Skipping the drying step: Wet broccoli won’t crisp properly. Pat it dry thoroughly before seasoning.
• Using too much sauce at once: Drizzle just enough bang bang sauce to coat, then serve extra on the side. Too much can make the salad soggy.
• Burning the breadcrumbs: Keep a close eye while toasting. They go from golden to burnt quickly.
• Forgetting to taste and adjust: Balance the sauce by tweaking vinegar, chili, and sweetener to your preference.

---

Storage Instructions

Store the roasted broccoli and sauce separately for the best texture. The broccoli can be refrigerated in an airtight container for up to 3–4 days. Reheat in a hot oven or air fryer to restore crispiness. The sauce keeps well in the fridge for up to a week. Assemble the salad just before serving to avoid sogginess.

---

Estimated Nutrition

Per Serving (based on 4 servings):

• Calories: 210 kcal
• Protein: 5g
• Carbohydrates: 14g
• Fiber: 4g
• Sugars: 5g
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Cholesterol: 5mg
• Sodium: 320mg

---

Frequently Asked Questions

How spicy is this salad?

The spice level is moderate but adjustable. Use less sriracha or omit chili flakes for a milder version.

Can I make it vegan?

Yes, just use vegan mayo and maple syrup instead of honey.

Is this dish gluten-free?

It can be! Use gluten-free panko or crushed nuts as a topping.

Can I serve it cold?

Absolutely. It’s delicious cold or at room temperature, though the broccoli will lose some crispness.

What protein pairs well with this salad?

Crispy tofu, grilled chicken, or shrimp are great choices for a more filling meal.

Can I air-fry the broccoli instead of roasting?

Yes! Air fry at 400°F (200°C) for 10–12 minutes, shaking halfway through.

How long does the sauce last?

Stored in a sealed container in the fridge, the bang bang sauce will keep for up to 7 days.

Can I use frozen broccoli?

Fresh is best for texture, but if using frozen, thaw and dry thoroughly before roasting.

---

Conclusion

Bang Bang Broccoli Salad brings bold flavor, crispy texture, and creamy-spicy goodness to the table in a way that’s hard to resist. Whether you’re spicing up your weekly meal prep or impressing at your next dinner party, this dish delivers. It’s a creative, satisfying way to enjoy broccoli—and you may never look at it the same way again.

---

Print

Save this recipe on: