peanut-curry crunchy broccoli salad

recipe from

I used a 12-14 ounce bag of broccoli heads, raw

1/4 cup grated carrots

1/4 cup raisins

1/4 cup of cashews (or other nuts)


1/2 cup crunchy peanut butter

1-2 ts apple cider vinegar

1-2 TB golden syrup (or pure/raw honey)

2 TB curry powder or Madras curry

1/4 cup (might need more) coconut milk

a couple dashes of hot sauce

salt & pepper to taste

cook notes: 

I used raw broccoli, it just has a better crunch, and can hold up to the sauce much better.  

If you prefer to cook your broccoli first, then go ahead, but please make sure to drain 

the broccoli really well.  

This salad will taste awful with extra water in it. 

I made my sauce very thick, if you want it thinner just add in more coconut milk.

I highly suggest adding a pinch or three of red pepper flakes to this.

I love the taste of curry so I added in 2 TB, you can easily use just 1 TB.

for the sauce:

Mix all ingredients in sauce in a bowl, stir well, give it a taste-test and see what it needs.

Cover and let it chill/set up in fridge at least an hour or two.

When ready to assemble, in a large bowl mix the broccoli, shredded carrots, and raisins, add in the sauce a little bit at a time.  You might not need all the sauce, so use a little at a time. 

A little goes a long way!

Makes about 4 cups; enough for 4 people as a side dish.