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Curried Broccoli Salad Recipe
Curried Broccoli Salad Recipe photo by Taste of Home

Curried Broccoli Salad Recipe

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We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes. -Nancy Fleming of Rainier, Washington
TOTAL TIME: Prep: 15 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 5 servings


  • 1/4 cup fat-free Miracle Whip
  • 2 tablespoons flaked coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon pepper
  • 4 cups fresh broccoli florets
  • 1/2 cup finely chopped red onions
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted

Nutritional Facts

One serving (1 cup) equals 161 calories, 9 g fat (2 g saturated fat), 1 mg cholesterol, 239 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch 1 fruit


  1. In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 5 servings.
Originally published as Curried Broccoli Salad in Light & Tasty June/July 2004, p39

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Reviewed Jul. 31, 2011

"I used curry powder instead of spice mix but it was a big hit in my family!"

Reviewed Mar. 27, 2008

"This is an absolutely wonderful salad."

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