Curry Cashew Broccoli Salad | Vegan, Paleo & Gluten Free

Curry Cashew Broccoli Salad | Vegan, Paleo & Gluten Free


– Hey guys, and welcome
back to the the FFF HQ, where I have a perfect summer
side recipe for you today. We’re gonna make a
paleo and vegan-friendly broccoli curry cashew salad. It is my favorite. Make sure you hit that Subscribe button so you get the new
recipes every single week, and let’s dive right on in. So step one is we’re gonna make our salad by chopping all the ingredients. ‘Cause it’s a broccoli salad,
we have to chop some broccoli. So we need four cups of raw broccoli cut into small florets. Just wanna cut off the chunky stems. I find it easier just to break
the broccoli with your hands. Of course, you can cut
it if you prefer that. You want them probably about
half an inch or so in size. And now my spirit herb is cilantro. So we need about half a cup of cilantro, and you just wanna take the stems off. I find it’s easiest to pull backwards and that gets the leaves off. You just want to roughly chop it. I find it’s easier to just kinda squish the leaves together so they make a little pack, and then give it a slice. So you wanna add it into
your bowl with your broccoli. Next up we have an onion. So the perfect way to
chop an onion for this is you wanna slice the
head off the non-root side. Peel off that skin. I like to take kind of the first layer of the onion off to make sure
that there’s no skin in it. And just like that garlic butter quinoa, which is linked above,
we’re gonna slice the onion vertically into really little strips. And then you can flip it
and grab it by its root, and cut it horizontally,
and you’ll get a nice diced onion. And then put that into your salad. Now we’re gonna use some
roasted salted cashews. If you don’t buy yours pre-roasted, you’re gonna wanna roast
them in a 400-degree oven for about ten minutes until
they’re nice and golden brown. You just wanna roughly chop them. And then add them to your bowl. And finally, we have some dried unsweetened cranberries, and again, just give them a rough chop. And add them into your bowl. Now we’ve done all of
the chop, chop, chopping, we’re just gonna add some
roasted salted sunflower seeds. Give it a good mix. And now the best part of
this salad, the bacon. We’re gonna go and sizzle some up. So we have two slices
of hickory-smoked bacon. I like to rip them in
two, I just think it’s easier to fit in the pan and
then they cook more evenly. So you wanna put them
into a pan on medium heat. And we’re gonna cook them
about two to three minutes a side until nice and
golden brown and crispy. The edges just started to go golden brown, so it is time to flip these. Once it’s all nice and
golden brown and crispy, just wanna transfer it to
a paper towel-lined plate so you can get off the excess fat. And I like to let the fat cool in the pan before you dump it out
or keep it for later. Now that our broccoli
salad is all chopped up, we have to make our creamy
cashew curry dressing. So the secret ingredient to this dressing that makes it really creamy is
these roasted salted cashews, and they’ve been soaked
in water overnight, and then I drained out the water. This makes them really, really soft, and when they blend up,
they get nice and creamy and give this really great
and yummy flavor that I love. You wanna put them into
a small food processor, that’s key. Mine is three cups. A big one will not blend them. We’re gonna add in some water. Some honey, or agave. You can use agave for a vegan option. Some apple cider vinegar. I use raw and unfiltered. As well as that curry
powder, gives it a really nice spiciness to that sweet honey. And then salt and pepper. Put that lid on. And we are gonna blend it all up. So in order to get it really
super smooth and creamy, you are gonna need to stop
and scrape down the sides every so often, and
you’ll probably need to blend it for a good three or four minutes to get it nice and smooth. So after about four or five minutes, you can see it’s nice and creamy smooth, and we’re ready to mix it into our salad. So then you’re just
gonna pour that dressing all over the salad. And just stir it all together until everything is nice and
covered in that creamy cashew curry sauce. Now we’re just gonna cover it. And refrigerate it for at least one hour for the flavors to develop. And one hour later,
the broccoli’s absorbed that dressing and it’s nice and creamy, spicy, sweet with pops
of tangy cranberries, and you are ready to devour. So if you tried this recipe, please leave a comment below and let
me know what you think. I can’t wait to hear what you think of my favorite salad, and
also I really appreciate a like and a thumbs up of the video. There’s a link to the full recipe in the video description
below, and make sure you hit that Subscribe button, ’cause I’m delivering healthy and delicious recipes, product reviews, health tips, you name it, I got it every single week. So go and enjoy that
summery broccoli salad and we’ll see you next time. Bye for now.