Saturday, January 24, 2015

Paleo Curry Broccoli Salad

There is a curry broccoli salad that Whole Foods sometimes has in its prepared food section that I adore. What I don't love, however, is the canola oil-based mayo they use to make it. I simply *had* to come up with my own homemade alternative.

Thanks to Whole Yum I am almost there! I love that her curry dressing using cashews to get its creaminess, and the finished salad had a lot of the same elements of the WF one.

I used raw honey to sweeten the dressing (instead of agave) and added in some chopped apple. Delicious!

One note: this does tend to dry out a little bit in the refrigerator. The flavor will still be great, but the creamy element definitely gets a little lost. I think next time I will only toss the amount I'm eating with a bit of dressing, and reserve the rest for the next time.

Paleo Curry Broccoli Salad
adapted from Whole Yum

3/4 cup raw cashew pieces
5 1/2 tbs. water
1 tbs. apple cider vinegar
1 1/2 tbs. curry powder
2 tsp. raw honey
1/2 tsp. salt
pinch of pepper

4 cups broccoli florets
1/4 cup diced red onion
1/2 cup chopped cilantro
1/4 cup chopped apple
3 pieces nitrite-free bacon, cooked and chopped
1/4 cup juice-sweetened dried cranberries
2 tbs. raw sunflower seeds
2 tbs. raw cashew pieces

Combine all dressing ingredients in a high-powered blender. Process until smooth, scraping down the sides. Taste for seasoning.

Put broccoli, onion, cilantro, apple, bacon and cranberries in a large bowl. Toss with dressing. Sprinkle seeds and cashews on top before serving.

1 comment:

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