Asian Broccoli Salad (Vegan, Paleo, Whole30)
Broccoli gets a completely fresh take in this crisp, colorful salad. The flavorful Asian inspired dressing brings everything together, making it an easy side for grilled meats, meal prep lunches, or potlucks where you want to bring something a little different.
Servings: 2 servings
Ingredients
- For the Salad:
- 1 large head of broccoli
- 1 cup matchstick carrots or chopped carrots
- 1/2 red bell pepper chopped
- 1/2 cup radishes chopped
- 1/4 cup green onion chopped
- 1/2 cup slivered almonds
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp coconut aminos or Tamari Soy Sauce
- 1 tbsp rice vinegar
- 1 inch piece fresh ginger grated or chopped
- 1 clove garlic
Instructions
- In a large pot, bring several cups of water to a boil.
- Meanwhile, chop your broccoli into medium sized chunks. Look at above picture for more. Once water is boiling, add broccoli for only 30 seconds to 1 minute. Drain immediately, and soak in ice water for a few minutes to prevent further cooking.
- Meanwhile, make your dressing. In a food processor or high powered blender, combine all ingredients and blend until smooth.
- Drain broccoli completely. Toss with remaining chopped vegetables and dressing. Serve with slivered almonds on top.