Cauli Broc Salad

Course: Starter, Sides, MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

We love salads here. This one has fast become our favourite, and there are a few reasons for that. Firstly, it's the simplicity. Taking only 10 minutes to prepare, you don't need to muck around for ages in the kitchen.

By using raw cauliflower and broccoli, the vegetables retain their crunch and their goodness, yet they absorb all of the tangy flavours from the dressing.

This is one of those recipes that once you've made it a couple of times, it's going to be requested by family, and you're going to be asked for the recipe when you take it places. Don't be surprised when you have to start making double!

Ingredients

  • 1.5 C cauliflower florets (cut them very small)

  • 1.5 C broccoli florets (cut them very small)

  • Dressing
  • 5 T Greek yoghurt

  • 3 T Kūmara and Banana Chutney

  • 1 medium spring onion, ends trimmed

  • 1 red chilli, fresh

  • 1/2 t Fragrant Seasoning

  • Chilli Salt and pepper to taste

Directions

  • Add the cauliflower and broccoli to a large salad bowl
  • In a small bowl, measure out the yoghurt, Kūmara and Banana Chutney, and Fragrant Seasoning
  • Thinly slice the spring onion, and add to the yoghurt
  • Trim the stalk end off the chilli, and then cut in half lengthwise
  • Gently remove the seeds from the chilli and discard, then finely slice the chilli - add to the yoghurt
  • Season with Chilli Salt, and pepper to taste
  • Mix the dressing until well combined, then pour over the vegetables
  • Ensure that the vegetables are well coated in the dressing, and then cover and refrigerate
  • Leave the salad for the flavours to develop for at least an hour, and over night is even better!

Notes

  • Optional! Turn the salad out onto a serving dish. Chop up a dozen tamari almonds, and then garnish the salad by springling the almonds over the salad.
  • Tip! If you really don't do chilli, you can replace the fresh chilli we've used with a quarter of a red capsicum finely sliced. This removes the heat, but gives that lovely pop of colour and subtle pepper flavour.
Scroll to Top