Whole30 Asian Broccoli Salad with Crispy Shallots

1 To a large mixing bow, add mayo, vinegar, coconut aminos, sesame oil, garlic and ginger. Whisk until smooth.
2 To the dressing, add broccoli, onion and carrot and toss everything to coat. Cover with plastic wrap and transfer to refrigerator for 1-2 hours or overnight. 
3 When ready to serve, add avocado oil and shallots to a cold non-stick skillet. Set over med-low heat and cook until golden brown and crispy (approx. 15min) - stir often. Transfer crispy shallots to a plate lined with paper towel. Set aside to cool.
4 Transfer broccoli salad to a large serving platter. Garnish with sesame seeds and crispy shallots.