Lately I have been making vegetable salads on Sundays that will keep for a few days and I can use for lunches and snacks. A restaurant I love makes a delicious curried broccoli salad so I decided to recreate one at home. This version has lot of flavor from curry powder, raisins, red onion, almonds, and crunchy broccoli. Use as little or as much curry powder as you like to amp up the flavor and spice. You can also use light sour cream in place of the mayonnaise depending on your preference.
Curried Broccoli Salad
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- 1/4 cup light mayonnaise
- 1/4 cup nonfat plain Greek yogurt
- 2 tbsp. apple cider vinegar
- 2 tsp. honey (or agave or brown sugar)
- 1 tbsp. curry powder (or to taste)
- 4 cups fresh broccoli florets
- 1/4 cup raisins
- 1/4 cup red onion, diced
- 1/4 cup slivered almonds
- Salt and pepper
Depending on your preferences, you may want to par-boil the broccoli until just tender. To do this, place the broccoli in boiling water for 3-4 minutes and remove. Immediately run under cold water to stop cooking. You can also make it with raw broccoli.
Mix together the mayonnaise, yogurt, vinegar, honey, and curry powder.
Toss with broccoli and remaining ingredients. Let rest for 30 minutes in the fridge.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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