Serves 8
Remember the broccoli salad we all grew up on? You know, the one you would find at almost every potluck—with Craisins, cashews, and ½ cup of sugar in the mayo dressing?! Yeah, that one! I don’t know where the recipe came from, but it was always finished to the last drop, probably on account of all that sugar. Well, I’ve reimagined it just a wee bit healthier, edgier, and dare I say infinitely more delicious!
Tahini Dressing
½ cup tahini paste
3 tablespoons freshly squeezed lime juice
2 tablespoons honey
1 teaspoon curry powder
1 teaspoon freshly grated ginger using a rasp-style grater
1 teaspoon kosher salt
½ teaspoon red pepper flakes
¼ cup ice water
1½ pounds broccoli, cut into bite-size pieces, including stems (peel and trim)
1 small red onion, diced
1 cup roasted, salted cashews
½ cup golden raisins
1 To make the dressing: In a small bowl, whisk together the tahini paste, lime juice, honey, curry powder, ginger, salt, red pepper flakes, and ice water.
2 To make the salad: In a large bowl, combine the broccoli, red onion, cashews, and raisins and toss with the dressing until well coated. Serve immediately.