Cauliflower, broccoli and almond salad

Cauliflower, broccoli and almond salad

Ingredients (6 servigs)

600g cauliflower, cut into florets

2 bunches broccoli, trimmed, halved

1 medium carrot, cut into long matchsticks

1 long red chilli, seeded, thinly sliced

2 teaspoons sesame seeds, toasted

¼ cup natural sliced almonds, toasted

1½ tablespoons sweet soy sauce

1½ tablespoons sushi seasoning (see note)


Cook cauliflower in a large saucepan of boiling water for 3 minutes or until just tender. Using a slotted spoon, transfer cauliflower to a colander. Refresh under cold water. Drain well. Add broccolini to boiling water. Cook for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well.

Place cauliflower, broccoli, carrot, chilli, sesame seeds and sliced almonds in a large bowl.

Combine soy sauce and sushi seasoning in a jug. Drizzle over salad. Toss to combine. Season with pepper. Serve.

Note:  Sushi seasoning is made up of a blend of rice vinegar, sugar and salt, and can be found in the Asian aisle of the supermarket.

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