A vibrant and flavorful vegan broccoli salad featuring steamed broccoli, raisins, cucumber, and lentils, all tossed in a creamy curry dressing. It's designed to be healthy and last long in the fridge.
1. In a large pan, place the broccoli and 3/4 cup of water. Cover with a tight fitting lid. Heat over medium heat. This will allow the broccoli to steam. Steam for 5 minutes, you want it to be bright and still have some crunch!
2. Quickly drain and place in an ice bath. Which is a large bowl with ice cold water and ice cubes. This will shock the broccoli and stop the cooking, while still keeping it bright green!
3. In a large bowl, combine the mayo, curry powder, chili flakes, maple syrup, and mushroom powder.
4. Drain the broccoli and place it in the bowl with the dressing. Add the raisins, cucumber and lentils. Mix to fully combine.
5. Optionally top with pickled red onions. Dig in.
6. This salad can last weeks in your fridge!
