Crunchy Broccoli Salad | How to make Crunchy Broccoli Salad

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By Prabhleen Kaur
Created on 12th Apr 2017
  • Crunchy Broccoli Salad, How to make Crunchy Broccoli Salad
Crunchy Broccoli Saladby Prabhleen Kaur
  • Crunchy Broccoli Salad | How to make Crunchy Broccoli Salad (7 likes)

  • 0 reviews
    Rate It!
  • By Prabhleen Kaur
    Created on 12th Apr 2017

About Crunchy Broccoli Salad

Crunchy broccoli salad has variety of crunchy vegetables with sweet raisins, cashews and delicious hung curd dressing. Enjoy this broccoli salad as a side dish for dinner or a healthy lunch.

Crunchy Broccoli Salad, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Crunchy Broccoli Salad is just mouth-watering. This amazing recipe is provided by Prabhleen Kaur. Be it kids or adults, no one can resist this delicious dish. How to make Crunchy Broccoli Salad is a question which arises in people's mind quite often. So, this simple step by step Crunchy Broccoli Salad recipe by Prabhleen Kaur. Crunchy Broccoli Salad can even be tried by beginners. A few secret ingredients in Crunchy Broccoli Salad just makes it the way it is served in restaurants. Crunchy Broccoli Salad can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Crunchy Broccoli Salad.

  • Prep Time15mins
  • Cook Time0mins
  • Serves3People
Crunchy Broccoli Salad

Ingredients to make Crunchy Broccoli Salad

  • 2 cups small broccoli florets
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped cucumber
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped tomatoes
  • 1/4 cup finely chopped red and yellow bell peppers
  • Few lettuce leaves
  • Few fresh finely chopped coriander leaves
  • Few mint leaves
  • Few raisins and cashew nuts
  • For the dressing: 1/4 cup hung curd
  • Juice of 1 lemon
  • 1 tbsp Honey
  • 1 tsp black pepper
  • Salt to taste

How to make Crunchy Broccoli Salad

  1. For the dressing: Take all the ingredients in a bowl and mix it well. Refrigerate until ready to use.
  2. Cut the broccoli in small florets.
  3. Heat water in a pan and blanch the broccoli for 2-3 minutes.
  4. Transfer the florets in cold water so that the broccoli is not overcooked and retains its colour.
  5. Next finely chop rest of the vegetables onions, tomatoes, cucumber, carrot and red yellow bell peppers.
  6. Combine all the chopped vegetables, lettuce, mint and coriander leaves in a large bowl, pour the hung curd dressing over and mix it well. Refrigerate for 10-15 mins stir again and serve chilled!
My Tip: You can also add chopped avocado and dried cranberries to the salad.

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