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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a large mixing bow, add mayo, vinegar, coconut aminos, sesame oil, garlic and ginger. Whisk until smooth.

Step 2

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.

Step 3

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.

Step 4

Transfer broccoli salad to a large serving platter. Garnish with sesame seeds and crispy shallots.

Step 5

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.

Step 6

**The crispy shallots should be made the day of and take approximately 15min to cook at med-low temperature.

Step 7

***The shallots can burn very quickly so be sure to keep an eye on the heat and adjust it accordingly.

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