Let me guess. You’re in search of a quick and easy side salad, perhaps one to accompany an epic BBQ? Or maybe you need something that you can prepare ahead of time and bring to a summer pool party or birthday party, preferably with a BBQ situation going on? Or maybe you just want to BBQ so that you can make a side salad? Can you tell I’ve got BBQ on my mind? No matter what the occasion, this Asian Broccoli Salad with Crispy Shallots has got you covered!
It’s dead-simple, can be prepared ahead of time, tastes even better the next day, and requires only a few ingredients that, I hope, are readily available at a market near you.
The recipe, as it is written here, is Whole30 and paleo compliant. If you are not on a round of Whole30 and tend to like a sweeter broccoli salad, you can try adding a tablespoon or two of all-natural honey to the salad dressing. However, I strongly encourage you to first make and taste the dressing before sweetening it.
What most people don’t realize is that coconut aminos, which are used as a soy sauce substitute, are already quite sweet in flavour. If anything, you might need to add a bit of kosher salt to the dressing. Again, taste before adding.
As for the broccoli, it can be added raw or blanched. Catalina and I tried it both ways and agreed we preferred the broccoli when raw. It’s crunchier, slightly bitter, which we like, and makes the salad easier to prepare. After all, it’s summer and I’m doing everything in my power to reduce cooking times and avoid additional pots and pans to clean.
I should also mention that the Asian Broccoli Salad dressing used here is highly versatile. Though I don’t have a recipe for it on the blog just yet, you can use this same dressing to make an Asian Coleslaw with shredded cabbage, carrot, scallions, and cilantro. It’s good, trust me!
As always, if you make this recipe and share it on your social media, be sure to tag @primal_gourmet so I can follow along!