African-Spiced Broccoli-and-Cauliflower Salad

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

Yield: 2 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 6%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 10.7g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 194mg
  • Calcium: 40mg

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

  1. Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water; drain well.
  2. 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.
  3. 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.
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