Cauliflower and Broccoli Salad
Serves 4
Ingredients
Below is what I used for the basic salad., but you can use different amounts or different veggies.
Olive oil to stir fry
1 medium onion, finely diced
4 cloves of garlic, crushed and chopped
1 piece of fresh ginger, about 2-3cm, peeled and finely chopped
1 medium stick of celery, diced
1 cup of mushrooms, sliced
½ red capsicum, diced
½ medium cauliflower – riced
Medium head of broccoli - riced
Salt and pepper
To serve
70g packet of cashews, toasted
Herbs of choice, chopped (parsley, mint, etc)
Lettuce leaves
Dressing
3 parts extra virgin olive oil to one part balsamic vinegar – multiplied as many times as you like. I used 6 Tbs olive oil and 2 Tbs balsamic. You could add lemon juice/chilli flakes/other seasoning to taste. Shake well just before serving.
Method
Prepare ingredients as above. Heat a large frypan or wok over a medium heat, add oil, then stir fry onion, garlic and ginger for a few minutes, until tender. Add the mushrooms, celery and capsicum and cook for another 2-3 minutes, adjusting heat if necessary. Add the cauliflower and broccoli and season to taste. Cook for a few minutes until just slightly tender, not mushy.
Chill overnight or for a few hours. Before serving add the toasted cashews and herbs if using.
For vegetarians add cooked haloumi or other protein.
For omnivores serve with protein of choice.
For low carb, high fat, serve with higher fat protein of choice
