Broccoli & cauliflower salad in a creamy Asian dressing

brocolli and cauliflower salad

Broccoli & cauliflower salad in a creamy Asian dressing

The sun is out here in Perth so what better to eat than a light, crunchy range of salads! Brocolli is one of my favourite vegetables and has amazing health benefits, it’s a high in Vitamin C and also contains potassium, Vitamin B6 and Vitamin A so try and include it in your diet as much as you can.

This is the perfect lunchbox salad and also makes a great main meal tossed through some rice!

Preparation
1. Wash you broccoli and cauliflower under cold water and cut off the florets. Ensure each floret is similar in size.

2. Blanch your broccoli and cauliflower in a large pan of boiling water for 8 minutes. You want your veg to be cooked but still hold a crunch.

3. While your broccoli and cauliflower is cooking you can prepare your scallions and brussel sprouts. Thinly slice your scallions diagonally and finely shred your sprouts.

4. Strain your vegetables and run under cold water to cool immediately.

5. To prepare your dressing just blend together all of the above ingredients until you have a smooth creamy dressing.

6. In a large bowl toss your vegetables, hazelnuts and dressing and serve immediately.

7. Top your salad with your dried chilli flakes and enjoy.
Ingredients
* 1 head of brocolli
* 1/2 head of cauliflower
* 1 cup of brussel sprouts, shredded
* 2 scallions, thinly sliced diagonally
* 1/2 cup of roasted hazelnuts
* 1 tbsp of dried chilli
* Dressing;
* 2 tbps of organic tahini
* 1 tbsp of toasted sesame oil
* Juice of 1/2 lemon
* 2 tbsp of macademia oil
* 1 hanfdul of fresh coriander leaves
* 1/2 fresh red chilli
* 1 tbsp of soy sauce
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