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.