African Spiced Vegetable Salad Food

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AFRICAN-SPICED CAULIFLOWER AND CARROT SALAD



African-Spiced Cauliflower and Carrot Salad image

This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes. Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th

Provided by Rita1652

Categories     Cauliflower

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups cauliflower, small florets
1/2 cup carrot, diagonally sliced (1/4-inch)
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 flakes
1/3 cup low-fat sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey or 1/2 teaspoon sugar
2 tablespoons sliced green onions

Steps:

  • Steam first 2 ingredients, covered, 2 minutes. Rinse 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 aromatic, stirring constantly.
  • Add vinegar while of the heat.
  • Combine spice mixture, sour cream, and honey in a bowl; stir well.
  • Add cauliflower mixture; toss well to coat.
  • Chill for 1 hour.
  • Top with green onions just before serving.

Nutrition Facts : Calories 52.7, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.9, Sodium 109, Carbohydrate 6.2, Fiber 1.7, Sugar 2.6, Protein 1.9

AFRICAN SPICED VEGETABLE SALAD



African Spiced Vegetable Salad image

Very good and a nice change. I am not a big fan of cauliflower so I use a bag of fresh stir fry vegetables instead. The presentation is very colorful. I adapted this recipe from a Weight Watchers cookbok. 1 point per 1 cup serving.

Provided by Amber of AZ

Categories     Lunch/Snacks

Time 8m

Yield 2 serving(s)

Number Of Ingredients 13

3/4 cup fresh broccoli florets, small
3/4 cup fresh cauliflower floret
1/2 cup diagonally sliced carrot
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons nonfat sour cream
2 teaspoons cider vinegar
1/2 teaspoon honey
2 tablespoons sliced green onions

Steps:

  • Steam the vegetables, covered 2 minutes.
  • Rinse under cold water; drain well.
  • Combine spices in a skillet over medium heat and cook 2 minutes stirring constantly.
  • In a medium bowl, combine spice mixture, sour cream, vinegar, and honey.
  • Add vegetables and mix well.

Nutrition Facts : Calories 61.3, Fat 0.7, SaturatedFat 0.3, Cholesterol 2.2, Sodium 347.3, Carbohydrate 12, Fiber 2, Sugar 5.5, Protein 3.1

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