Cauliflower and Broccoli Salad With Ginger Vinaigrette
Published April 19, 1988
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 head cauliflower, about 1 pound
1 brunch broccoli, about 1 pound
Salt to taste
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
⅓ cup olive or vegetable oil
1 tablespoon grated fresh ginger
2 tablespoons finely chopped parsley or coriander
Freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
7 grams carbs; 146 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 3 grams fiber; 320 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
- Step 2
Cut the broccoli into flowerets. Peel the large stems and cut them into 1 ½-inch lengths. Rinse and drain.
- Step 3
In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
- Step 4
Drain well. Let cool.
- Step 5
Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.
Private Notes
Comments
Dressing needs more ginger, I used 3 tbsp.
Very nice and simple. I cooked as directed and the cauliflower ended up more on the mushy side, so I’d reduce its boiling time by half next time.
I added more ginger after reading the comments and I loved the dressing. However, it didn't seem to fit, for my family, with broccoli and cauliflower. I wonder if cucumbers or something with snap peas would go better.
I made this with about 1/4 of the mustard, for a slightly brighter taste, and liked the effect. Using a combination of sherry and rice vinegars was also interesting.
Dressing needs more ginger, I used 3 tbsp.