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African-style Broccoli Salad

Serves 6

4-1/2 Cups Broccoli flowerets small
2-1/2 Cups Cauliflower flowerets small
1-1/2 Cups Carrots diagonally sliced 1/4 inch slices
1 Tablespoon Canola oil
1 teaspoon Salt, or to taste
1 teaspoon Ground Ginger
1 teaspoon Ground Cumin
1/2 teaspoon ground Coriander
1/2 teaspoon freshly ground Nutmeg
1/2 teaspoon crushed Red Pepper flakes, or to taste
1 Cup Dairy Sour Cream (reduced fat ok)
2 Tablespoons Cider Vinegar
1 Tablespoon mild Honey, or to taste
1/2 Cup thinly sliced Green Onions
1/2 Cup toasted Pine Nuts or coarsely chopped toasted Peanuts


1. Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water;
drain well.

2. Combine oil, salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.

3. Combine spice mixture, sour cream, vinegar, and honey in a bowl; whisk well. Add to broccoli mixture; toss well to coat. Stir in green onions just before serving, and sprinkle with nuts.

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