I don’t know about you, but every time I have eaten raw broccoli or cauliflower, it has been as crudites with a sour cream dip. For a change, I decided to try making an Asian-style raw broccoli and cauliflower salad with an easy dressing which uses store-cupboard ingredients. It’s exactly like preparing a veggie stir-fry, but without stir-frying. You can make this salad upto 48 hours in advance and serve it alongside any Asian meal as a refreshing and simple side dish.
In terms of nutrition, both broccoli and cauliflower are rich in iron, Vitamin C, and antioxidants. According to the American Cancer Association, they are both thought to help prevent certain cancers. Broccoli in particular is high in calcium which makes it great for people who are allergic or intolerant to dairy products.
This salad is easy to prepare and can stay fresh in your refrigerator for several days.
RAW BROCCOLI AND CAULIFLOWER WITH SIMPLE ASIAN VINAIGRETTE
(Serves 6 as a side dish)
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp toasted sesame oil
2 Tbsp toasted sesame seeds (optional)
salt (if necessary)
1 lb (450g) whole broccoli head [or 1/2 lb (225g) if pre-cut]
1 lb (450g) whole cauliflower head [or 1/2 lb (225g) if pre-cut]
[NB: You can use any proportion of broccoli and cauliflower as long as the total amount of the two together comes to around 2 lb / 900g untrimmed (or 1 lb / 450g pre-cut)]
- Prepare the Simple Asian Vinaigrette, combine all the dressing ingredients and whisk well. Taste and adjust as necessary. Set aside while you prepare the salad.
- If you are using whole broccoli and cauliflower heads, their combined weight should be roughly 2 lbs (900g). A lot of the weight is in the stalks which will be discarded, so that you will end up with roughly 1 lb (450g) of cut florets. Make sure that you cut the florets quite small (about 1 inch / 2cm) so that they can easily be popped into your mouth (you don’t want pieces which are so big that they need to be bitten in half).
- Wash the broccoli and cauliflower florets and dry well (either with paper towels, a tea cloth, or a salad spinner).
- Toss the dressing and vegetables in a salad bowl. Serve immediately, or refrigerate and serve within 3 days.