Asian Broccoli Salad with Crispy Shallots
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Ingredients
- 1/2 cup 30-Mississippi Mayonnaise (or any other)
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos (or soy sauce)
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, finely grated
- 1 teaspoon fresh ginger, finely grated
- 2 heads broccoli, cut into 2-inch florets
- 1/2 cup red onion, finely diced
- 1/2 cup shredded carrots
- 1 tablespoon avocado oil
- 1 large shallot, thinly sliced
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
In a large bowl, whisk together the mayonnaise, vinegar, coconut aminos, sesame oil, garlic, and ginger until smooth.
- 2
Add the broccoli, onion, and carrots and toss to coat.
- 3
Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
- 4
When ready to serve the salad, in a small, nonstick skillet, combine the avocado oil and shallot and cook over medium-low heat, stirring frequently, until the shallot is golden brown and crispy, about 15 minutes.
- 5
Transfer the crispy shallots to a plate lined with a paper towel to drain excess oil.
- 6
Transfer the broccoli salad to a large serving platter. Garnish with the crispy shallots and sesame seeds.
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