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Broccoli Salad with Sweet Chili Sauce and Fried Onion Clusters

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Makes 4 servings 1x

Time 45 minutes

Units Scale

Ingredients

For the sweet chili sauce:

  • 1/3 cup sugar
  • 1/3 cup water
  • 2 red jalapenos or fresno chilis, finely diced
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, grated
  • Salt, to taste

For the fried onion clusters:

  • Neutral oil, for frying
  • 1/2 large white or yellow onion, quartered and thinly sliced
  • 1/3 cup buttermilk (or, alternatively, greek yogurt or 1 egg yolk), for dredging
  • 1/2 cup all purpose flour
  • Salt, to taste

For the broccoli:

  • 1 large head broccoli, cut into bite-sized florets
  • Salt, to taste
  • 1 handful chives, chopped

Instructions

  1. Prepare the sauce: Add sugar and water to a small saucepan over medium heat and stir until sugar has completely dissolved. Reduce until syrupy and slightly caramel in color. Remove from heat. Add chilis, fish sauce, rice vinegar, grated garlic, salt, and mix. Taste and adjust as needed. Set aside or refrigerate until 30 minutes before ready to use.
  2. Prepare the fried onion clusters: Preheat neutral oil (enough to cover the onions entirely) in a pot or pan over medium-high heat. Dredge the onions in buttermilk (or greek yogurt or egg yolk) and flour. They should clump together. When the oil is shimmering (around 350 F), carefully transfer small, separate clumps of the dredged onions to the pot or pan. Allow to fry until they appear golden brown. Using a slotted spoon, transfer to a paper towel-lined rack. Season with salt. Snack on a few while they’re hot, then set aside.
  3. Steam the broccoli: Add broccoli to a large pan or skillet over medium heat. Add a few pinches of salt and enough water to coat the bottom of the pan or skillet, and cover. Allow to steam for approximately 5 minutes, or until barely tender. Alternatively, add broccoli to a microwave safe bowl. Add a pinch of salt and cover with a damp paper towel. Cook 3-4 minutes, until barely tender. Allow to cool until the broccoli is no longer steaming.
  4. Transfer broccoli to a serving bowl or plate, cover generously with sauce, and top with fried onions and chopped chives.

— Recipe by Erika Houle