Korean-Style Broccoli and Carrot Salad with Egg

1 cup broccoli florets 1 medium carrot, julienned 1 large egg 1 small tomato, diced 1 tablespoon sesame oil 1 tablespoon soy sauce 1 teaspoon rice vinegar 1 teaspoon sesame seeds Salt and pepper to taste

Ingredient substitutions

• Rice vinegar: Apple cider vinegar in the same amount
• Sesame seeds: Chopped roasted peanuts for a similarly crunchy topping
• Soy sauce: Tamari in the same amount

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the tangy sesame dressing without overwhelming the vegetables or egg.

Non-alcoholic: Iced green tea

This vibrant Korean-inspired salad features fresh broccoli and carrots, topped with a perfectly boiled egg and a tangy sesame dressing. It's a nutritious, vegetarian dish that brings a burst of flavor to your meal.

Steps

1. Begin by boiling the egg in a small pot of water for 7-9 minutes until hard-boiled. Once cooked, remove from heat, cool under cold water, and peel. 2. Steam or blanch the broccoli florets for about 3-4 minutes until bright green and tender-crisp. Drain and set aside. 3. In a bowl, combine the julienned carrot, diced tomato, and steamed broccoli. 4. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, salt, and pepper to create the dressing. 5. Pour the dressing over the salad mixture and toss well to combine. 6. Slice the boiled egg in half and place it on top of the salad. Sprinkle with sesame seeds before serving.

Tips for Korean-Style Broccoli and Carrot Salad with Egg

• Aim for broccoli that stays vivid green with a slight bite; overcooking can make it limp beside the crisp carrot.
• Pat the broccoli dry after draining so excess water does not dilute the sesame dressing.
• For the neatest egg halves, let the peeled egg cool fully before slicing with a sharp knife.

Storage

Refrigerate leftovers promptly in a covered container and eat within 3–4 days. Keep the egg with the salad or separately; the vegetables may soften as they sit.

Frequently asked questions

Can I make this salad ahead?

Prepare the components ahead and refrigerate them separately; toss with dressing and add the egg and sesame seeds shortly before serving for the best texture.

How can I tell when the broccoli is done?

It should look bright green and feel tender-crisp when pierced, not soft or floppy.

Is this salad served warm or cold?

It works well at room temperature or chilled. If serving chilled, allow time for the cooked components to cool before assembling.