Curried Broccoli Salad
900g Broccoli Florets
1 Cup Pecans or walnuts (Toasted, if desired, and chopped)
1 Cup Raisins
½ Cup Sunflower Seeds (Hulled)
1 Medium Red Onion (Finely chopped)
1 Cup Mayonnaise (can use vegan mayo, or with mayo with olive oil)
1 Tablespoon Madras Curry Powder
1 tbsp raw honey or to taste
¼Cup Rice Wine Vinegar or apple cider vinegar
½ Teaspoon Sea Salt
1/8 Teaspoon Black Pepper (Freshly Ground) Instructions
Fill a large pot with water and put it over high heat to boil.
When the water boils, add the broccoli.
Cook for 1-2 minutes, or until the broccoli is bright green and somewhat firm. Place in colander and rinse with very cold water. Let it sit and dry for 5 minutes. Coarsely chop the broccoli and place in a large serving bowl with pecans, raisins, sunflower seeds and red onion.
Mix mayo with curry powder, honey, vinegar, salt and black pepper. Pour and mix in.
Without the Mayo: Replace the raisins with dried currants, use 1/2 cup of olive oil instead of the mayo and reduce the curry powder to 2 teaspoons.
Adapted from Cat Cora recipe.
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