Let me guess—you’re looking for a quick, crowd-pleasing side salad to serve with a backyard BBQ, bring to a summer pool party, or prepare ahead for a potluck. Or maybe you simply want an excuse to fire up the grill. Whatever the reason, this Asian Broccoli Salad with Crispy Shallots is an easy, flavorful choice.
Simple to make, easy to transport, and often better the next day, this salad uses just a few accessible ingredients. The version shown here is Whole30 and paleo compliant. If you aren’t following those guidelines and prefer a sweeter dressing, try adding one or two teaspoons of honey, but taste the dressing first—coconut aminos (used here instead of soy sauce) are naturally sweet and you may only need a pinch of kosher salt instead of additional sweetener.
For texture, the broccoli can be used raw or blanched. I tried both and preferred it raw—crunchier and slightly bitter, which balances nicely with the creamy dressing and crispy shallots. Using raw broccoli also keeps preparation quick and minimizes cleanup—always a plus for summer gatherings.
The dressing is versatile: the same mixture works beautifully as a dressing for an Asian-style coleslaw with shredded cabbage, carrot, scallions, and cilantro, if you want to switch things up.
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Whole30 Asian Broccoli Salad with Crispy Shallots
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
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In a large mixing bowl, whisk together the mayo, rice wine vinegar, coconut aminos, toasted sesame oil, grated garlic, and grated ginger until smooth.
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Add the broccoli florets, red onion, and shredded carrot to the dressing. Toss to coat evenly. Cover and refrigerate for 1–2 hours or overnight to allow the flavors to meld.
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When ready to serve, heat the avocado oil in a cold non-stick skillet over medium-low heat. Add the thinly sliced shallots and cook, stirring frequently, until they turn golden brown and crisp, about 15 minutes. Transfer the crispy shallots to a paper-towel-lined plate to cool.
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Place the chilled broccoli salad on a serving platter. Sprinkle with sesame seeds and top with the crispy shallots just before serving.
Notes
**Make the crispy shallots the day of serving. They take about 15 minutes to cook at medium-low heat.
***Shallots can brown quickly—watch the pan closely and adjust the heat as needed to avoid burning.