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Whole30 Asian Broccoli Salad with Crispy Shallots

This Whole30 Asian Broccoli Salad with Crispy Shallots is 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.
Course: Salad
Cuisine: Asian

Ingredients

  • 2 heads broccoli cut into florets
  • 1 large shallot finely sliced
  • 1/2 cup red onion finely diced
  • 1/2 cup carrot shredded
  • 3 cloves garlic finely grated
  • 1 tsp fresh ginger finely grated
  • 1/2 cup compliant mayo
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp avocado oil
  • 1 tbsp sesame seeds for garnish

Instructions

  • To a large mixing bow, add mayo, vinegar, coconut aminos, sesame oil, garlic and ginger. Whisk until smooth.
  • To the dressing, add broccoli, onion and carrot and toss everything to coat. Cover with plastic wrap and transfer to refrigerator for 1-2 hours or overnight.
  • When ready to serve, add avocado oil and shallots to a cold non-stick skillet. Set over med-low heat and cook until golden brown and crispy (approx. 15min) - stir often. Transfer crispy shallots to a plate lined with paper towel. Set aside to cool.
  • Transfer broccoli salad to a large serving platter. Garnish with sesame seeds and crispy shallots.

Notes

*The Asian Broccoli Salad should ideally be prepared 1-2 hours in advance so that the flavours can develop before serving. It can also be prepared the day before.
**The crispy shallots should be made the day of and take approximately 15min to cook at med-low temperature.
***The shallots can burn very quickly so be sure to keep an eye on the heat and adjust it accordingly.