African-Spiced Cauliflower and Carrot Salad |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes. Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th Ingredients:
2 cups cauliflower, small florets |
1/2 cup carrot, diagonally sliced (1/4-inch) |
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 flakes |
1/3 cup low-fat sour cream |
2 teaspoons cider vinegar |
1/2 teaspoon honey or 1/2 teaspoon sugar |
2 tablespoons sliced green onions |
Directions:
1. Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well.
2. Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly.
3. Add vinegar while of the heat.
4. Combine spice mixture, sour cream, and honey in a bowl; stir well.
5. Add cauliflower mixture; toss well to coat.
6. Chill for 1 hour.
7. Top with green onions just before serving.
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