Hellloooo curry lovers! You’re going to obsess over how tasty this raw broccoli salad tossed with creamy curry dressing is – but perhaps more so over how insanely EASY it is to make. Got 10 minutes – if that? This salad is great as a side dish or a potluck contribution. So, so flavorful and impressive with a small amount of effort. Isn’t that how ALL FOOD should be?! Vegan, gluten-free, nut-free.
Broccoli Salad with Creamy Curry Dressing
I took a poll on my Facebook page asking readers what common vegan ingredients they find gross…I was shocked at how many people said broccoli! Guys, I LOVE broccoli and eat it at least once a day. I like to add it to marinara and curry, roast it, and smother it with cheese sauce.
I even love raw broccoli – which is how this delicious curried broccoli salad was born. My mom would always add raw broccoli into her pasta salad and it was the best part…except for the pasta, naturally.
Since you’ve made it here, I assume you also love broccoli. Whew.
Aside from the beloved broccoli, this salad also contains yummy ingredients like celery, red onions, and sunflower seeds. You could even add dried fruit (cranberries, raisins), fresh fruit (apples would be SO GOOD), or other veggies (peas, cauliflower, snow peas, bell peppers.) Do you.
The creamy curry dressing is made from plain & unsweetened vegan yogurt (I used Ripple – soy would also work), curry powder, and salt. So damn simple. No mayo or cashews to make a complicated creamy blender sauce.
This curried broccoli salad is PERFECT for those hot summer days when you crave something cold and creamy. It’s also just a fantastic way to get in those nutrient-packed raw veggies.
You might also love these easy vegan curry dishes:
Curried Broccoli Salad
Ingredients
- 1/2 cup plain, unsweetened vegan yogurt
- 1/2 tsp curry powder
- 1/4 tsp salt or to taste
- 2 heads broccoli florets (fresh) chopped into bite-sized pieces
- 2 stalks celery chopped
- 2 tbsp sunflower seeds
- 1/4 cup red onion chopped
Instructions
- In a small bowl, mix together the yogurt, curry powder, and salt.
- In a larger bowl, toss the curry dressing with the remaining ingredients.
- Let the broccoli salad sit in the fridge for at least 30 minutes to let the flavors develop.
- Enjoy cold. Serves about 6 as a side dish.
This looks so yummy! Is this a recipe that can be kept in the fridge a few days as I eat it slowly over a period of 4 days or so? Seems perfect for my work lunches.
Yes!
Hi Karissa! Love love your recipes! For this particular one though, as much as I love broccoli (I promise I’m telling the truth I really do), my family and I are a little jittery with using raw broccoli…the dense crowns are horrific to wash and make amazing hiding places for little unwelcomed creatures. Can we substitute them with steamed/shocked broccoli or some other raw vegetable altogether?
Of course! I haven’t tried it any other way, but I think it would work great with raw cauliflower (much easier to wash, in my opinion!) Blanched broccoli sounds good, too.