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Broccoli Salad with Creamy Curry Dressing

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

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 curryroast 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.

Raw broccoli, celery, red onion, and sunflower seeds in a bowl with a spoonful of creamy curry dressing on top.

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.

Broccoli Salad with Creamy Curry Dressing

You might also love these easy vegan curry dishes:

Curried vegan broccoli salad in a brown bowl with a spoon.

Curried Broccoli Salad

Karissa Besaw
7 simple ingredients, less than 10 minutes to put together (30 minutes to sit in the fridge). This broccoli salad with creamy curry dressing is VERY easy to make and so flavorful! 
4.88 from 16 votes
Prep Time 10 minutes
Resting time 30 minutes
Course Side Dish, Vegan
Cuisine Vegan
Servings 6

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.
Did you try this recipe?Let us know how it was!

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8 Comments

  1. I am having trouble finding vegan yogurt in this area. What could I use in place of that? Maybe coconut cream?

  2. 5 stars
    We are huge broccoli lovers and absolutely love this recipe! I came across your site about a week and a half ago and have made this salad 3x already. The flavors blend together perfectly. I added currants the second time, per another review, and really liked the addition. This will definitely be in our regular rotation!

  3. 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.

  4. 5 stars
    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?

    1. 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.

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