Broccoli and Raisin Salad with Curry Almond Cream


While I do love salad, many common salad leaves aren’t exactly a powerhouse of nutrients. So, if you are going to eat it, it may as well be worth it, right. In the same way I don’t go to McDonalds for a ‘healthy’ wrap, if I am going to have a salad, I want to feel as nourished as a vegan yoga instructor afterwards. So, lately, I have been coming up with salads that give a bit more bang for buck. Particularly in winter, when leaves just don’t seem to cut it.

So, I present to you, one of my new favourite side dishes. A raw broccoli salad coated in a nutty curry cream dressing with roast almonds and sweet raisins. It is perfection. Filling, nutritious, tasty! 




Broccoli and Raisin Salad with Curry Almond Cream
  • 1 full head of broccoli
  • ⅓ cup raisins
  • ¼ cup roasted slivered almonds
  • ½ cup roasted slivered almonds
  • 2 tbs oil
  • 2 tbs Kewpie mayonnaise
  • 1 tbs Apple Cider Vinegar
  • 1 tbs water
  • ¼ tsp salt
  • 1 tbs curry powder
  • 1 tsp raw sugar
  • ½ tsp Salt
  1. Please dressing ingredients in a food processor. Blitz until smooth. Check for seasoning, if you need more acidity or curry, feel free to add more vinegar or curry powder.
  2. Cut the broccoli into small florets. Place in a bowl with the raisins and almonds, add the curry cream dressing and toss to coat. Serve. It's that easy. And so yummy. A side dish that gives back.


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