Recipe for curried broccoli slaw salad with cashews, raisins and toasted coconut
Does this ever happen to you? You make a grocery list, trot off to the store, buy everything on the list, bring it home, unpack, and then scratch your head and wonder what on Earth you'd planned to cook. I can't remember what I had in mind for a bag of unsweetened coconut flakes -- cookies? cupcakes? -- but from now on, it's going to be this broccoli slaw salad, inspired by the garnishes traditionally served with Indian curries. Cashews, raisins, and toasted coconut give crunch and sweetness to the broccoli, which is tossed with a curry-spiced Greek yogurt dressing. Call it a side dish, or a main dish for lunch. I promise you'll be buying coconut more often, because you're going to love this salad, so please do as I forgot to do -- write down, somewhere, what you're planning to make with it.
Curried broccoli slaw salad with cashews, raisins and toasted coconut
3/4 cup nonfat plain Greek yogurt
1 tsp sweet curry powder
1/4 tsp ground cumin
1 tsp agave nectar
1 tsp rice vinegar
2 tsp mayonnaise
1/2 tsp kosher salt
1/4 tsp fresh black pepper
12-oz bag of broccoli slaw, rinsed and dried
1/2 cup golden raisins
1/3 cup unsalted roasted cashews
3 Tbsp unsweetened coconut flakes
In a large mixing bowl, stir together the yogurt, curry powder, cumin, agave nectar, rice vinegar, mayonnaise, salt and pepper.
Add the broccoli slaw and raisins, and stir to combine.
In a small nonstick frying pan over low-medium heat, toast the cashews until lightly browned and aromatic, shaking the pan occasionally, 3-4 minutes. Add the toasted cashews to the broccoli slaw.
Then, in the same pan, toast the coconut flakes. Stir constantly; the coconut will brown quickly, so it shouldn't take more than 1 minute to toast them. Add to the slaw, and toss everything together.
Let the slaw sit at room temperature for up to 30 minutes, or in the refrigerator for several hours, to allow the flavors to come together.
More recipes in The Perfect Pantry:
Broccoli slaw salad with cranberries, almonds, and yogurt dressing
Broccoli slaw salad with honey-mustard yogurt dressing
Curried apple and pecan broccoli slaw
Sesame shrimp fried rice with broccoli slaw
Asian broccoli slaw
Other recipes that use these pantry ingredients:
Vegetarian curried brown rice and broccoli casserole with creamy curry sauce, from Kalyn's Kitchen
Broccoli slaw, from Smitten Kitchen
Mayo-free chicken salad with Greek yogurt, from Iowa Girl Eats
Pan-fried chickpea salad, from 101 Cookbooks
Corn with curried yogurt, from Leite's Culinaria