Cauliflower florets, carrot, onion and coriander make up this salad, tossed in a madras curry dressing.
The dressing gives this salad a flavour that immediately takes you to India. The taste of spice and heat followed by sweet and sourness.
EQUIPMENT 1 large mixing bowl, serving plate
VEGETABLE INGREDIENTS
248g or 2 cups cauliflower florets (tightly packed)
70g or 1 cup shredded carrot (tightly packed)
35g or 1/4 cup finley sliced purple onion
10g or a small bunch of fresh coriander, chopped
DRESSING INGREDIENTS
40g or 1/4 cup soaked raw cashews
1 tablespoon sesame paste (tahini)
4 tablespoon water
2 tablespoon light tasting oil
2 tablespoon lemon juice or apple cider vinegar
1/2 teaspoon salt or to taste
2 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon minced ginger
1/4 teaspoon chilli powder
1/4 - 1/2 teaspoon liquid sweetener * (see note)
GARNISH
1 tablespoon black sesame seeds
METHOD
(1) Prepare vegetables and place in a mixing bowl
(2) Combine dressing ingredients in a blender and blend until smooth and creamy
(3) Just before serving pour dressing over vegetables and toss to coat
(4) Sprinkle with black sesame seeds
* NOTE: liquid sweetener may be - agave, mild tasting honey, rice syrup, maple syrup, date syrup or coconut sugar, rapadura sugar, raw sugar
(or leave out sweetener)
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