African-Spiced Broccoli and Cauliflower Salad Recipe - Cooking Index
African-Spiced Broccoli and Cauliflower Salad Recipe - Cooking Index
| 3/4 cup | Small broccoli florets | |
| 3/4 cup | Small cauliflower florets | |
| 1/2 cup | Carrot - 1/4" diagonal slices | |
| 1/8 teaspoon | Salt | |
| 1/4 teaspoon | Ground ginger | |
| 1/4 teaspoon | Ground cumin | |
| 1/8 teaspoon | Ground coriander | |
| 1/8 teaspoon | Ground nutmeg | |
| 1/8 teaspoon | Crushed red pepper | |
| 3 tablespoons | Fat-free sour cream | |
| 2 teaspoons | Cider vinegar | |
| 1/2 teaspoon | Honey | |
| 2 tablespoons | Green onions - sliced |
1. Steam broccoli, cauliflower and carrots in a covered pan 2 minutes. Rinse vegetables under cold water; drain well.
2. Combine salt, ginger, cumin, coriander, nutmeg and crushed pepper flakes in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly. (Toasting the spices in a skillet brings out their sweet and hot flavors.)
3. Combine spice mixture, sour cream, vinegar and honey in a bowl; stir well.
4. Add broccoli mixture; toss well to coat. Stir in green onions just before serving.
Source:
Cooking Light Magazine
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