You know broccoli salad? That green-so-it-must-be-healthy, slightly sweet, mayo-slathered, bacon-bitted concoction available by the pound in supermarket delis across the nation? Broccoli salad, the 1950s version, while near and dear to nostalgic hearts, does not do broccoli justice. The Salad Lobby believes broccoli deserves better.

Broccoli Salad with Curry Yogurt Dressing

Broccoli is incredibly nutritious, and packed with vitamin C, containing even more than citrus fruits by weight. As a country, we love broccoli: it’s one of the top ten most popular vegetables. But we often forgo broccoli in salad. Many are put off by the grainy texture of the florets. Some just don’t like the strong, cruciferous taste and take measures to hide it with sweet mayo-based dressings and bacon.

For our Curry Broccoli Salad, we took a few cues from traditional broccoli salad, but lightened things up a bit.

Instead of adding sugar to the dressing, like a lot of broccoli salads, we added chopped apple. The dressing is made with low-fat yogurt, curry, lemon juice, a touch of honey, and a little bit of chopped cilantro. Some toasted cashews added even more crunch, a little fat and a nutty, toasted flavor.

No bacon necessary.

Broccoli Salad with Curry Yogurt Dressing

The chopped texture of this salad makes it easy to eat and versatile. The salad will also satisfy cravings for curry chicken salad and would do well with crackers or in a wrap. It tastes best the next day so the broccoli has time to soak up some of the dressing. This helps with the texture, too ,and makes this salad more approachable for the raw-broccoli phobic.

The Salad Lobby believes in salad that honors broccoli. This is the salad broccoli deserves. Now go forth, eat Curry Broccoli Salad!

Broccoli Salad with Curry Yogurt Dressing

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Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread cashews on a cookie sheet. Toast in the oven for 5-7 minutes, stirring once halfway though with a spatula.
  3. While the cashews are cooling, make Curry Yogurt Dressing.
  4. Combine cashews and vegetables in a bowl and toss with the dressing.
Notes

The recipe provides enough salad for two hungry salad lovers or as 4–6 side salads.

 
 
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8 Responses

  1. Jen

    Patrick approves! (In standard internet-recipe-comment fashion, I had to substitute white onions for red because that’s what I had on hand, and toasted salted sunflower seeds for cashews because we are still on our FUNemployed budget. But it still turned out pretty good! Can’t wait to try leftovers tomorrow.)

    Reply
  2. Steph (@ 20 Years Hence)

    This looks delicious! I have a head of broccoli in my crisper as I type this, and now I know what I’m going to do with it. 🙂 (Minus the red onions, because I find them too sharp.) (Also, I will probably use walnuts or almonds instead of cashews, because that’s what I have on hand. So I guess I’m going to be making a few substitutions too…)

    (One thing: When I click on the link for the Curry Yogurt dressing, it just takes me to an archive page for recipes that use it, NOT to a recipe for the dressing. How do I get the recipe for that? It sounds delicious.)

    Reply
    • Peter

      Thanks, Steph. It IS delicious! And we love substitutions, let us know what you come up with.

      Sorry about the inconvenience with the dressing. The link goes to the ingredient because there is no recipe for that dressing yet. We’re working on it!

      Reply
    • Lindsay

      Hi Steph! Thanks for checking out The Salad Lobby. The dressing is roughly as follows:
      1/2 cup(s) plain yogurt
      2 Tbsp olive oil
      4 tsp curry powder
      2 tsp fresh lemon juice
      1 tsp honey, or more to taste
      1/4 tsp table salt
      1 clove(s) garlic clove(s), minced

      Whisk together until smooth. Hope you like it!!

      Reply
    • Lindsay

      I have to talk with Peter about getting a Pinterest button! Thanks for reading, Carmel!

      Reply

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