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Asian Broccoli Salad (Vegan, Paleo, Whole30)

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 2 servings
Author Amy Rains


  • 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


  1. In a large pot, bring several cups of water to a boil.
  2. 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.
  3. Meanwhile, make your dressing. In a food processor or high powered blender, combine all ingredients and blend until smooth.
  4. Drain broccoli completely. Toss with remaining chopped vegetables and dressing. Serve with slivered almonds on top.