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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.
Prep Time15 minutes
Total Time15 minutes
Course: Side Dishes & Veggies

Equipment

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

  1. 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.
  2. 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.