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    You are in: Home / Recipes / Mekleh Salata - Cauliflower Salad (Middle Eastern) Recipe
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    Mekleh Salata - Cauliflower Salad (Middle Eastern)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Um Safia's Note:

    This is a great salad recipe incorporating cauliflower, potato & salad leaves. It is really good in Ramadan also.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in deep-fryer to 375 degrees F (190 degrees C).
    2. 2
      Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
    3. 3
      Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
    4. 4
      Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
    5. 5
      Place salad onto serving plates, and sprinkle with the potato sticks.

    Ratings & Reviews:

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    Nutritional Facts for Mekleh Salata - Cauliflower Salad (Middle Eastern)

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 124.1
     
    Calories from Fat 53
    43%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 1.4 mg
    0%
    Sodium 46.4 mg
    1%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.6 g
    10%
    Protein 5.0 g
    10%

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