Tahini Curry Broccoli Crunch Salad
This one’s for all you people who flip the switch on your eating habits the second it hits January 1st! If you’re trying to get more veggies in your diet, this curry broccoli crunch salad is FULL of fun textures and flavors, and packs a nutritional wallop.
FAIR WARNING: If you’re a single person like me, this can feel like it yields an insane amount. Every time I think “ehhhhh, it’s not really that much, it’ll be fine”, and then I panic a bit once I see the final amount 🙂
So I’m providing you with the amount I *actually* usually do, but will note the original recipe’s amounts for the broccoli and carrots (as well as a crazy amount of cilantro (overkill). I’ve adjusted the amounts because that’s a lot of work for 1-2 servings of salad, AND the dressing amount is way off for that amount of veggies.
Throwing this together is actually pretty easy, the main time needed is for prepping the veggies. As you’ll see in the photos, I’ve made this two different ways (finely chopping the broccoli and carrots vs. shredding with my food processor’s disk attachment). I don’t know that I have a strong preference, I usually go for shredding as it’s easier and faster, and a bit easier to chew.
The flavors and texture are even better once they’ve hung out together for a while, so this is a great make-ahead recipe. You can absolutely eat it right away, but feel free to make it the night before or in the morning and then you can just pull it out of the fridge for lunch or dinner (I like to zap it for 15-30 seconds in the microwave to take the fridge chill off).
To make this curry broccoli salad, start by finely chopping or shredding all your veggies. I’ve made this both ways (finely chopping the broccoli and carrots vs. shredding in my food processor). I don’t know that I have a strong preference, I usually go for shredding as it’s easier and faster, and a bit easier to chew.
I also roast my chickpeas with some olive oil and the spices in the oven at 400 F for about 15-20 minutes. You can just put the chickpeas in plain, but it’s definitely blander and doesn’t have as fun of a texture.
Add all the ingredients except the dressing to a very large bowl and toss to combine.
Whisk the dressing ingredients together and add water until it’s the right consistency…you want it pourable and easy to toss with the ingredients, but not watery.
Pour the dressing over the salad ingredients and toss to combine (I use two big spoons, or a big pair of tongs). Taste and adjust the seasoning. Mine usually needs more salt.
Bear in mind that the flavors will change a bit as the salad sits…it usually mellows and waters down a tiny bit as the veggies “sweat”.
Serve cold or room temperature—I prefer room temp. This salad is best when it sits for an hour, or even overnight, which gives the ingredients time to absorb the dressing.
This curry broccoli crunch salad will get your 2024 off to a healthy start, while keeping your taste buds super excited!
Other healthy side dishes (or vegetarian mains) you’ll love:
- Super Easy & Healthy “Loaded” Thai Chicken Salad
- Copycat Zoe’s Kitchen Feta & Cabbage Slaw
- Charred Cabbage & Cauliflower Salad with Tahini Dressing
- Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans
- Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce
- Roasted Sicilian Cauliflower
- Tangy Red Cabbage, Feta, & Date Salad
- Brussels Sprout & Kale Slaw with Maple-Cider Vinaigrette
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Tahini Curry Broccoli Crunch Salad
This super healthy tahini curry broccoli salad is a flavorful, crunchy delight...an easy and healthy vegetarian main dish or side dish that packed with nutrients and fiber.
Ingredients
- SALAD
- The florets of 1 small head of broccoli, finely chopped or shredded
- 1 large carrot (or 2 small ones), finely chopped or shredded
- 1/4 to 1/2 of a red onion, finely diced
- 3/4 cup of chopped cilantro
- 1/2 cup of sunflower seeds (I just grab a big handful)
- 1/2 cup of golden raisins, plumped slightly in hot water if too dry (or regular raisins)
- 1/2 cup of slivered almonds or chopped pistachios
- Optional: 1 can of chickpeas, rinsed, drained, & dried; I roast with salt, garlic powder, cumin, & paprika
- DRESSING
- 1/2 cup of tahini
- 3 tablespoons of dijon mustard
- 2 tablespoons of lemon juice
- 2 tablespoons of honey
- 1 teaspoon of cumin
- 1 teaspoon of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of sea salt
- Water to thin
Instructions
- Add all the ingredients except the dressing to a very large bowl and toss to combine.
- Whisk the dressing ingredients together and add water until it's the right consistency...you want it pourable and easy to toss with the ingredients, but not watery.
- Pour the dressing over the salad ingredients and toss to combine (I use two big spoons, or a big pair of tongs). Taste and adjust the seasoning. Mine usually needs more salt. Bear in mind that the flavors will change a bit as the salad sits (usually it mellows and waters down a tiny bit).
- Serve cold or room temperature---I prefer room temp. This salad is best when it sits for an hour, or even overnight, which gives the ingredients time to absorb the dressing.
Notes
- The original recipe amounts call for only 1 cup of broccoli florets, 1/2 cup of shredded carrots, and 1/3 cup of onion, but then 1 cup of cilantro (whoa, overkill). I've adjusted the amounts because that's a lot of work for 1-2 servings of salad, AND the dressing amount is way off for that amount of veggies.
- As you'll see in the photos, I've made this two different ways (finely chopping the broccoli and carrots vs. shredding in my food processor). I don't know that I have a strong preference, I usually go for shredding as it's easier and faster, and a bit easier to chew.
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