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- Recipe August 2025
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Curried Broccoli Slaw with Bacon and Cashews
Recipe, Courtesy of Patricia Bolger |
“The Big Guy” is a big fan of this Curried Broccoli Slaw with Bacon and Cashews for a summer BBQ or a buffet lunch. It has crunch, zing, salty sweetness and exotic curry flavours. Exotic is definitely in “The Big Guys” wavelength. His research goes to all things foreign and a mysterious ambiance of music and dance begins to emerge around the house. It looks to me by his sultry movements and some subtle changes to the room décor that he is hoping for an exotic dancer and a sultan’s tent. I will have to tell him someday that he is dreaming of the wrong country and wrong culture! Oh, such trials and tribulations. This Curried Broccoli Slaw with Bacon and Cashews is from The Curry Book written by Nancie McDermott and published in 1997. You can find a few other treasures in those pages. Curry powder was actually an invention of the Indian spice merchants who wanted to sell the spices of India to a new market in Britain. The first known British advertisement for a bottle of curry powder was in 1780 but exotic combinations of spices have existed in India for centuries. Curry powder is a combination of 8-12 spices that you can purchase at most food stores. For example, a common curry powder is Madras which might consist of coriander, cumin, fenugreek, cassia bark, cardamom, black pepper, chilies, curry leaves, and turmeric. Today, I have included a recipe for homemade curry powder then you can be assured that it meets the flavour and heat preferences of your family. “The Big Guy” would recommend a cold IPA for a BBQ or a light crisp white wine, possibly a Chenin Blanc from France, South Africa or our own Pelee Island. The off-dry Chenin Blanc is slightly sweet, making it a great pairing for spicy southeast Asian cuisine. |
Curried Broccoli Slaw with Bacon and Cashews (Serves 6-8) Ingredients:1 large bunch of broccoli crowns and stalks (about 6 cups) ½ cup red onion, finely chopped ½ cup dark raisins ½ cup salted cashews, chopped ½ cup mayonnaise ½ cup sour cream 1 Tbsp sugar 3 Tbsp cider vinegar 1 Tbsp curry powder ½ tsp salt 6 slices bacon, cooked and crumbled |
Method:
1. Chop the broccoli into small florets and also chop the broccoli stalks into ½” cubes. Large stalks may need to be peeled. Add the onion and raisins.
2. In a small bowl, combine the mayonnaise, sour cream, sugar, vinegar, curry powder and salt.
3. Pour the dressing over the broccoli, onion and raisins. Toss to coat all pieces.
4. Cover tightly and refrigerate for at least 2 hours.
5. Just before serving, sprinkle the bacon and cashews on the top.
Note: You can make this salad 24 hours in advance and keep in the refrigerator. Just reserve the cashews, bacon and raisins then add them when you are ready to serve.
Basic Curry Powder (makes about 3/4 cup - maybe make half the recipe)
Ingredients:
¼ cup coriander seeds
2 Tbsp cumin seeds
1 Tbsp white or black peppercorns
2 tsp fenugreek seeds
2 cinnamon sticks, each about 3” long, crushed
Or 1 tsp ground cinnamon
1 Tbsp ground turmeric
2 tsp whole cardamon seed or ground cardamon
1 tsp of whole cloves
1 tsp ground ginger
1 dried red chili pepper, stem removed and broken into small pieces
Or 2 tsp coarsely ground dried red chilies (Try 1 tsp first time.)
Or ¼ tsp ground cayenne pepper
Method:
1. Preheat oven to 300 degrees F.
2. In a pie plate or small cake pan, combine the coriander, cumin, peppercorns and fenugreek. Add the crushed cinnamon sticks. (If you substitute 1 tsp of ground cinnamon, do not toast with the seeds, just add in the step 4.)
3. Toast for 15 minutes stirring once, until they darken a little and release their flavors. Remove from the oven, transfer to a flat plate and cool to room temperature.
4. Next, combine the turmeric, cardamon, cloves, ginger and chili pepper or cayenne on another plate.
5. Mix all spices together and grind all to a fine powder in a spice grinder or a coffee grinder.
6. Transfer to a jar, seal airtight and store away from heat and light.
7. Use within 3-4 months.
Note: You can substitute ground spices. Use the same amount of ground as you would for whole spices (Hmm, that’s a lot!). Any ground spices that need to be toasted (coriander, cumin, peppercorns and fenugreek) can be toasted in a dry frying pan over medium heat for 1 to 2 minutes until they are fragrant and slightly darkened. Stir often. Remove from heat and cool on a flat plate before combining with other spices.
The Curry Book says: “If you char the seeds or ground spices, toss them out the back door and start again!”