Broccoli and cauliflower salad with curried dressing from Jubilee: Recipes from Two Centuries of African-American Cooking (page 147) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Must be refrigerated 8 hours to overnight.

  • bernalgirl on February 10, 2025

    This has been on my list forever and I found it just…okay. I don’t like raw broccoli so I blanched both vegetables and found the raw celery added plenty of crunch. I also cut the sugar from 1/2 cup (!) to 2 T and can’t imagine adding even a pinch more sugar. After tasting the dressing I increased the curry powder to 1 teaspoon. There was barely any left but it was not my personal favorite.

  • hirsheys on March 11, 2021

    Thanks to Lepa's review I decided to halve the sugar, and would have been happy with it half as sweet again. (Basically, I think it should be a 1:1 ratio of sugar to vinegar, rather than the 4:1 ratio that is called for.) Because the headnote mentioned that the curry influence is partly from the islands, I used a Trinidadian curry powder that I have, but I wish it had more in it - the taste is subtler than I'd like. I will happily finish this, but I also won't be replacing the SK version as my favorite any time soon. (Though I may throw a dash of curry powder into that one's dressing next time just to see how it works!)

  • Lepa on June 16, 2020

    This is good but a bit too sweet. I ended up eating almost the whole bowl myself (so yeah, I liked it a lot). The Smitten Kitchen broccoli slaw is a family favorite and this is a nice twist on the idea but everyone in my family prefers the less-sweet Smitten version better. If I make this recipe in the future I will probably cut the sugar in half.

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