"extra" crunchy broccoli salad
From vanillasugarblog.com

About 3-4 cups of broccoli crowns, flash cooked (just to take the raw edge off)
1/2 cup red onion
1/2 cup raisins
½ cup sesame sticks, loose chop
1/2 cup whole honey roasted cashews
½ cup of carrots, chopped

(not quite a) 1/2 cup Hellmans mayo (start with 1/4 cup plus 1 TB and taste test)
2-3 TB white sugar
2 TB apple cider vinegar 
1-2 TB honey
¾ TB madras curry powder
Dashes of Tabasco sauce
½ TB of red hot pepper flakes
Salt & pepper to taste

Cook notes: One can easily add bacon chunks to this, and I've even seen almond butter and/or peanut butter added into the dressing, and I can now see why. 
Fabulous additions. If you do use almond butter add a pinch of cinnamon too--trust me. This does not keep for days as sesame sticks get soggy. 
This makes a good amount of dressing, so use sparingly and keep the rest for future batches. 
Obviously if you dress the salad and then store leftovers it will get soggy. 
So dress the salad as you go along and add sesame sticks after you've dressed the salad. 

Make sure to flash cook the broccoli heads to take the raw edge off. A quick 2 minute cook should work.

Drain them well. Even go as far as to blot with paper towels. Place in bowl and chill.

Combine all the dressing ingredients in a small bowl and mix, do a taste test and see if you like it and/or what it needs. Then set aside in fridge to chill.

When ready to serve get all the add in’s ready on a plate; then in a giant bowl add in the chilled broccoli heads, carrots, and all the add in’s. Mix well. Then in batches pour in the dressing and stir. Add as much or a little dressing as you desire. I found that this doesn’t need a lot of dressing.

Cover and refrigerate for at least 2-hours. If you do add bacon to this, add it at the very last minute just before serving. You don’t want the bacon chunks getting soggy.