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.
- 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
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.
*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.