The idea for this dish came from the abundance of broccoli in my fridge- I buy the big bag at Costco in the produce section. I went with the warmer Thai flavor yellow curry because I wanted something different and personally like curry... if you don't, then add whatever seasoning you like to the mayo... or try a bit first before wasting all of your ingredients on something you don't care for. I bought my yellow curry powder, but you can make it using turmeric (hence the yellow color), cumin, coriander, mustard seed, chili flakes, and ginger (sometimes a pinch of clove)- recipes are all over the internet. It is mild as far as the heat of curry spices go, but makes this dish more unique than typical mayo-dressed broccoli salads. The raisins are also something I distinctly remember from my time overseas in South East Asia, so I added those for some sweetness. I tend to cook nut-free, but salted cashews instead of the sunflower seeds would be yummy in this.
Creamy Curry Broccoli Salad
(Printable Version)
- 5 Cups Broccoli Florets, cut into bite-sized pieces (about 2 Heads)
- 1/3 Cup Raisins (or cranberries)
- 1/3 Cup Raw or Dry-Roasted Sunflower Seeds
- 1 Shallot, finely chopped (or 1/4 cup Red Onion)
Curry Mayo-
- 2/3 Cup Avocado Oil (or Olive Oil)
- 1 Egg
- 1 tsp Dijon Mustard
- 2 tsp + 1 Tbsp Lemon Juice (divided)
- 3 tsp Yellow Curry Powder
- 1-2 tsp Raw Honey
- Salt and Pepper
1. Cut the broccoli into bite-sized pieces. Add the broccoli, raisins, sunflower seeds, and shallots to a large bowl.
2. Make the Mayo- either in a bowl, or a mason jar, combine the oil, mustard, egg and 2 tsp lemon juice.
Whisking vigorously or using an immersion blender, whisk or blend until a light yellow mayo is formed.
Add the curry, honey, 1 Tbsp lemon juice and salt and pepper and mix again.
3. Add the mayo to the broccoli, toss to combine. Taste or salt. Serve immediately or chill and serve later.
Servings 5.0 | |
Amount Per Serving | |
calories 345 | |
% Daily Value * | |
Total Fat 31 g | 47 % |
Saturated Fat 3 g | 17 % |
Monounsaturated Fat 20 g | |
Polyunsaturated Fat 4 g | |
Trans Fat 0 g | |
Cholesterol 37 mg | 12 % |
Sodium 127 mg | 5 % |
Potassium 397 mg | 11 % |
Total Carbohydrate 18 g | 6 % |
Dietary Fiber 3 g | 13 % |
Sugars 10 g | |
Protein 5 g | 9 % |
Vitamin A | 13 % |
Vitamin C | 133 % |
Calcium | 6 % |
Iron | 11 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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