African-Spiced Broccoli-and-Cauliflower Salad

recipe
Toasting the spices in a skillet brings out their sweet and hot flavors.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 57
Caloriesfromfat 6 %
Fat 0.4 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 10.7 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 194 mg
Calcium 40 mg

Ingredients

3/4 cup small broccoli florets
3/4 cup small cauliflower florets
1/2 cup (1/4-inch) diagonally sliced carrot
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
3 tablespoons fat-free sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey
2 tablespoons sliced green onions

Preparation

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, sour cream, vinegar, and honey in a bowl; stir well. Add broccoli mixture; toss well to coat. Stir in green onions just before serving.

Note:

Christine Day,

March 1997
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