Prep 10 mins
Cook 5 mins
Toasting the spices in a skillet brings out their sweet flavors and hot flavors.
- 3⁄4 cup broccoli floret
- 3⁄4 cup cauliflower floret
- 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
- 1⁄2 teaspoon soy sauce
- 3 tablespoons nonfat sour cream
- 2 teaspoons cider vinegar
- 1⁄2 teaspoon honey
- 2 tablespoons green onions, sliced
- 1⁄2 teaspoon honey
- Steam first 3 ingredients, covered, 2 minutes.
- Rinse broccoli mixture under cold water; drain well.
- Combine 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.
- Combine spice mixture, soy sauce, sour cream, vinegar and honey in a bowl; stir well.
- Add broccoli mixture; toss well to coat.
- Stir in green onions just before serving.
I made this for us for dinner on Sunday night and waited until today to rate it because I really didn't know what I thought of it, it's such a different dish from anything that I've ever had! The texture of the veggies turned out wonderful, but the sauce was strange for us, not necessarily bad, just so so different. It seemed like with the amount of spices in it it should have been more flavorful, it actually comes out sort of understated. I think this would be a great dish for someone who is trying to learn to like new spices and flavors, but I think I just expected a little more punch from the dish. It really was a nice summer salad, and again, the method of prep on the veggies made them turn out beautifully. Also, unlike one of the previous raters, I ate some leftovers of this last night, and they were just as good as they were the night before.
This is excellent! Be sure to roast whole cumin seeds then crush them. I use fresh ginger. However this should be eaten the same day it is made. As I discovered I left some in the fridge and it doesn't age well.
I absolutely love this salad! The flavor combination is unique and quite delicious. I made some changes to suit my own preferences - I omitted the carrots and added red pepper, sugar snap peas, and cherry tomatoes. It came out wonderfully and has been well received by those I've shared it with.